Tag Archives: romanesco

What’s what in the box – 15th November 2010

In this week’s video, Guy talks about cauliflower and broccoli.

what’s what in the box – 15th november 2010

cauliflower and broccoli

These have similar flavours but different seasons. Cauliflower is at its best from September to May, romanesco is in season from September to November. Broccoli is only in season in the UK from June to October. Purple sprouting broccoli is in season from March to April.

All of these can be substituted for one another in recipes but it’s important that when you chop them up you get them into similar sized pieces so they cook at the same rate.


Treat it in the same way as a cauliflower, but the florets are longer and thinner and sometimes cook a bit better. It has a crunchy texture and a sweeter, nutty flavour.


The stalk is nice and can be chopped up

purple sprouting broccoli

The decision you have to make is how tough it is. Sometimes the base of the stalk is tough, so break it and see if it’s worth peeling.

What’s what in the box – 11th October 2010

In this week’s video, Kirsty gives you tips on using fennel, squash, swede and romanesco cauliflower.

what’s what in the box – 11th october 2010

What’s what in the box – 27th September 2010

In this week’s video, Kirsty talks about romanesco cauliflower and cavalo nero.

what’s what in the box – 27th september 2010

romanesco cauliflower
If you’re new to Riverford you may not have seen one of these before. Store it like cauliflower and broccoli, it will keep longer than calabrese broccoli, but it’s best to keep it in the fridge.

It is crunchier than normal cauliflower but you can use it in the same way. To prepare it, remove the bottom and the outer leaves, break it into florets (or chop if you want) and blanche in water for around 3 minutes. It works well tossed with grilled leeks and beans. Here is a recipe for romanesco cauliflower and pasta.

cavalo nero
This will come in a plastic bag in your vegbox and should be stored in your fridge. To prepare it, de-rib it by pulling the rib out and holding leaves. You can use it in the same way as savoy cabbage. Try these recipes:


meatball + black kale broth

For more recipes, visit our website