Broccoli Romanesco should be stored, unwashed, in a plastic bag in the crisper drawer of the refrigerator. It will last for about 5 days, but is better to use as soon as possible, especially if you are planning on eating it raw. To keep longer, you can freeze raw florets. They will last about 6 months in the freezer, but do loose some of its crispness.
Broccoli Romanesco, aka Romanesco Cauliflower, broccoflower or just Romanesco, is a Brassica that we absolutely love! It has a vibrant chartreuse color and a fractal pattern that is a math major’s dream come true. Broccoli Romanesco grows very similar to cauliflower, but instead of having the soft, fluffy appearance of cauliflower, broccoli Romanesco is a pointy, spiraling mass that could be mistaken for artistic Christmas trees. The flavor is similar to broccoli and cauliflower, but it is more mild and sweeter than both with a slightly earthier, nuttier flavor.
Broccoli Romanesco can be substituted in any recipe that calls for cauliflower or broccoli. It cook similarly to broccoli, however, so when substituting it for cauliflower check for doneness earlier than the recommended cook time. No adjustments are needed if substituting for broccoli. Broccoli Romanesco’s leaves and stems are also edible. Before preparing, rinse broccoli Romanesco well and dry it. From there, you can roast it whole (leaves and all!), or chop it into florets and pieces to be served raw with dip. Broccoli Romanesco stands well on its own as a side dish simply steamed or sautéed, but can also be added into casseroles, vegetable medleys, pizza, pasta, and more.
