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.
Delivered from our farm, so wash before cooking. Romanesco keeps well, longer than calabrese (more like cauliflower) but it's best to keep it in the fridge.
It is in season through the late summer, autumn and early winter but is easily damaged by hard frosts.
Country of origin
Grown in the United Kingdom