Smart
tips
How to combine?
Romanesco pairs well with strong flavours such as garlic, cheese, lemon, or even roasted nuts.
Use the stalk too
The stalk of romanesco is edible. If necessary, peel away the tough outer layer, cut the softer inside into pieces and cook, fry or roast it together with the florets.
Steam to keep the shape intact
Want to keep the distinctive little towers intact as much as possible? Steam the romanesco briefly instead of boiling it for a long time. This softens the florets without them quickly falling apart.
