Romanesco

Romanesco originally comes from the Mediterranean region, mainly near Rome, and has been cultivated since the 16th century.
It has a more aromatic flavour than cauliflower, but is also more subtle. The longer you cook it, the more pronounced the cabbage flavour becomes! The bright green florets taste mild and have a subtle nutty flavour.

It is rich in vitamin C and K. Romanesco also contains zinc, potassium, phosphorus and sulphur.

Romanesco should be processed fairly quickly, otherwise it loses its flavour. However, it can be stored in the fridge for up to a week.