Romanesco Broccoli Roman-Style (Easy & Delicious!)

Romanesco broccoli, also known as Romanesco cauliflower, is a unique and visually striking vegetable that belongs to the Brassicaceae family, which includes cabbage, broccoli, and cauliflower. It's a type of cauliflower that resembles broccoli but has a distinct appearance characterized by its pyramid structure made of fractal-like spiraled florets.

It might look intimidating but Romanesco Broccoli is SUPER easy and quick to cook with very few ingredients. Plus, you can use leftovers to make delicious pasta and more!

You’ll also love how Romanesco Broccoli, even if it belongs to the same family of cruciferous vegetables like, well, broccoli and cauliflower, it doesn’t have, typical to this vegetables, odor when cooked.

Besides tasting delicious (think even my picky toddlers will munch on it!), Romanesco Broccoli is packed with nutrients such as Vitamin C, vitamin K, vitamins B9, B5 and B6, plus is a great source of fiber.

The vibrant green Romanesco broccoli has a cone-shaped head composed of numerous small, pointed spirals arranged in a fractal pattern.

Some compare it to the perfect geometry based on fractals and the Fibonacci sequence. Its characteristic pyramidal structure are in fact its many small rosettes arranged in a spiral, which reproduce the main shape by repeating themselves regularly on different scales.

Every single rosette is a miniature broccoli and, what is even more astonishing, their number falls within the well-known sequence of the 13th century Pisan mathematician, in which each figure is the result of the sum of the two previous ones.

Its taste is similar to cauliflower but more sweet with a slightly nutty flavor. When cooked, the texture is tender, and the vegetable retains a bit of crunchiness. The unique appearance of Romanesco broccoli may draw people to try it, and its delicate flavor makes it a versatile ingredient in various dishes.

Ingredients

• Romanesco Broccoli - 1 head
• Anchovies - whole quality anchovies, depending on the size of the romanesco broccoli use a little more or less, also to your taste. Don't worry the sauce won't feel fishy, but will give a mouth-watering umami (delicious - in plain English) taste.
• Peperoncino - hot pepper flakes to taste. Don't skip it. If you don't like spicy simply add a pinch. It will give flavor without heat.
• Garlic - a few fresh garlic cloves crushed with a flat knife. You can remove after roasting or smash and leave in the sauce. Don't chop garlic since chopped garlic will burn giving bitterness to the sauce.
• Extra virgin olive oil - no need to buy the most expensive one, but it should be high quality. Remember, it's not just oil, it's a flavor base. With so few ingredients in this recipe quality of each is key.

How To Make - Step By Step

• Wash Romanesco broccoli under cold running water.
• Cut off the bottom of the stem.
• Remove any large leaves but feel free to leave small leaves as they can also be cooked and eaten.

Cut Romenesco Broccoli in half, then in quarters. If the Romanesco head is particularly large also cut each quarter in half.

• In a large skillet add generous amount of extra virgin olive oil, hot pepper flakes, 2-3 garlic cloves crushed with a flat knife and 5-10 anchovy fillets (depending on the size of the broccoli head.
• Heat up on medium heat until garlic becomes fragrant and slightly browned then discard. Break up anchovy fillets with a wooden spoon.

• Arrange Romanesco broccoli wedges in a hot skillet. Roast on both sizes for a few minutes, then add ½ - 1 cup water, cover with a lid and cook for 10-12 minutes.
• Romanesco broccoli taste best when cooked “al dente”. It has that pleasant crunch and texture that overcooked Romanesco would loose otherwise.

How To Store

Fresh Romanesco broccoli can be stored in the fridge in vegetable compartment for 2 days. But if you can prepare it the same day when purchased.

Cooked Romanesco will keep in an airtight container in the fridge for 2 days. 

Make Ahead

You can make Romanescro Broccoli a few hours before serving. In this case reduce cooking time by 3-5 minutes. When ready to serve simply warm it up on medium heat. When reheating 

Leftovers from Romanesco Broccoli cooked in this way makes an incredible cream soup or pasta sauce. Think leftovers are not enough to serve as a side dish for the second time but they’re the perfect for pasta sauce.

How to use as a pasta sauce: warm up romanesco broccoli with a splash of extra virgin olive oil. Add an extra anchovy fillet if you prefer. Add pasta cooked 'al dente' along with a generous ladle of pasta cooking water. Toss everything in the pan until water is absorbed and creamy sauce has formed. Serve immediately topped with toasted breadcrumbs.

How to use to make cream soup: Cook 2-3 potatoes cut in cubes until ready. Drain from the liquid but don’t discard it. Blend together potatoes, leftover Romanesco broccoli and slowly add in the water from potatoes. If you have homemade broth use that, it will add incredible flavor. Serve topped with freshly grated Parmesan cheese and toasted bread.