Remember those long days memorizing the Brassica family, cabbage, cauliflower, broccoli, and Brussels sprouts! (lol) We became experts in their cultivation, even mastering the nuances of varieties like Snowball and… something else starting with C? Fast forward to today, and there’s a new member of the family that’ll blow your mind. Romanesco!
The name definitely seems cooler than the others. Consider it the greener cousin of cauliflower. Imagine the coolest, green-haired cousin of cauliflower, each floret meticulously sculpted by a geometry whiz obsessed with spirals. These spirals aren’t just random; they follow the mesmerizing Fibonacci sequence, the same pattern you see in sunflower seeds and seashells. (Remember my blog post about peacocks and the golden ratio?).
But wait, there’s more to Romanesque than just its stunning fractal-like visuals. This beauty is a nutritional powerhouse, loaded with vitamin C to keep your immune system strong and fibre to keep your gut happy. Its rich history dates back to the 16th century in Italy, and it has been passed down through the generations like a precious heirloom.
I haven’t looked for this vegetable in the market, so let me give it a try. If you’ve tried and cooked this, please share your recipes and thoughts on it. I would love to hear!
Cheers!
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