Romanesco looks like a vegetable not of our time. Its wild appearance makes it seem like it must either be from the age of the dinosaurs or arrived from outer space. The conical florets are mesmerizing to look at, as they almost form a fractal shape. But romanesco is not, in fact, prehistoric or alien. It is part of the species Brassica oleracea, which also includes cauliflower, broccoli, and cabbage. It was selectively bred for the characteristic spiral pattern we see today, making it the product of human ingenuity.

Romanesco isn’t just pretty to look at – it’s incredibly versatile, delicious, and nutritious as well! Its flavor is mild and nutty, with similarities to both broccoli and cauliflower. Not only similar to broccoli and cauliflower in taste, romanesco shares a similar nutritional profile as other cruciferous vegetables. They are an excellent source of fiber and antioxidants and deliver healthy doses of vitamins C and K.

Just like its cruciferous cousins, romanesco is just as easy to cook. They can be eaten raw, steamed, roasted, sauteed, and more! Not to hate on broccoli or cauliflower, because I love both of them, but if you are looking for a way to elevate your dish, romanesco is your veggie. Allow nature’s natural beauty to wow your family and friends. Tell your toddler that it’s the same food their favorite dinosaur eats – all of a sudden vegetables are a treat! Check out the recipes below for ideas.

The Age of the Dino Nuggets

Ingredients:

• Dinosaur chicken nuggets (any brand)
• 4 large russet potatoes
• 1 head romanesco
• 4tbsp butter
• 1/4 cup cream (can be substituted with milk or non-dairy milk)
• 2 tbsp olive oil
• Salt
• Pepper

Instructions:

1. Preheat your oven to 400°F. Wash and pat dry your romanesco. Carefully pull or cut apart the florets, careful to leave them as whole as possible.  Toss them in a bowl with the olive oil, a generous sprinkling of salt, and pepper to taste. Feel free to add other spices here – garlic powder, paprika, or Italian herbs are great additions. Set aside.
2. Wash and peel the potatoes. Chop into 1-inch squares and place into a large pot. Fill the pot with water until all potatoes are covered. Place on stove and set temperature to high.
3. Spread the florets out on a baking sheet in a single layer. Roast in the oven for 20-25 minutes, testing with a fork for doneness. If you choose to bake your chicken nuggets, start now.
4. Check your potatoes regularly with a fork. Once the potatoes are soft, remove them from heat and drain the water. If using a microwave or air fryer for your nuggets, start now.
5. Transfer your potatoes to a stand mixer or mixing bowl. Add the butter and cream, and electrically or manually whip the potatoes until fluffy. Add in a generous sprinkle of salt and any desired pepper, and give the potatoes one more soft mixing. Place tinfoil over the potatoes until the romanesco and nuggets are done if needed.
6. To plate, place a large heap of mashed potatoes in the center like a small hill. Decorate it with romanesco and dino nuggets to form a prehistoric science. Serve with extra butter.

Notes:

• This recipe is geared towards children, and so it is fairly simple in terms of ingredients and spices. There is lots of room to play! Add gravy to create a volcano effect! Try different spices! Have fun with it!

Romanesco Pasta

Ingredients:

• Your favorite pasta
• Romanesco florets
• Olive oil
• Garlic
• Cherry tomatoes
• Red pepper flakes
• Parmesan cheese
• Fresh basil

Instructions:

1. Cook your preferred pasta according to the package instructions.
2. In a pan, sauté Romanesco florets in olive oil along with minced garlic, cherry tomatoes, and a pinch of red pepper flakes until the Romanesco is tender.
3. Toss the sautéed mixture with the cooked pasta.
4. Add Parmesan cheese and fresh basil to the pasta and Romanesco mixture. Toss again to combine.
5. Serve the Romanesco pasta with an extra sprinkle of Parmesan and fresh basil on top, if desired.

Romanesco Gratin

Ingredients:

• Romanesco florets
• Butter
• Flour
• Milk
• Your favorite cheese (Gruyère or cheddar recommended)

Instructions:

1. Blanch Romanesco florets until they are just tender. Arrange them evenly in a baking dish.
2. In a saucepan, melt butter and stir in flour to create a roux.
3. Gradually whisk in milk to form a smooth sauce.
4. Add your favorite cheese (Gruyère or cheddar) to the sauce, stirring until melted and well combined.
5. Pour the cheese sauce evenly over the arranged Romanesco in the baking dish.
6. Bake in the oven until the gratin is bubbly and golden brown on top.
7. Serve the Romanesco gratin warm as a flavorful side dish.

Romanesco Salad

Ingredients:

• Romanesco florets
• Cherry tomatoes, halved
• Cucumbers, sliced
• Red onion, thinly sliced
• Feta cheese, crumbled

For the vinaigrette:

• 1/4 cup extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Steam or blanch the Romanesco florets until they are just tender. Allow them to cool to room temperature.
2. In a large salad bowl, combine the cooled Romanesco with halved cherry tomatoes, sliced cucumbers, thinly sliced red onion, and crumbled feta cheese.
3. In a small bowl, whisk together the vinaigrette ingredients: extra virgin olive oil, balsamic vinegar, Dijon mustard, salt, and pepper. Adjust the seasoning to your taste.
4. Pour the vinaigrette over the Romanesco and vegetable mixture. Toss the salad gently to ensure even coating.
5. Allow the flavors to meld for a few minutes before serving.
6. Serve the Romanesco Salad as a refreshing side dish or a light main course.