Romanesco Broccoli. A mild nutty taste. Kind of a cool. Texture of a cauliflower! Lightly Steamed for 15 minutes-added salt to taste. Has the Fibonacci sequence to it.
by new_name_adam
Romanesco Broccoli. A mild nutty taste. Kind of a cool. Texture of a cauliflower! Lightly Steamed for 15 minutes-added salt to taste. Has the Fibonacci sequence to it.
by new_name_adam
13 Comments
I’ve had a picture of this on my phone for years because it always reminds me of the Mandelbrot set
Divine food
Broccoli from space
I did drugs once .. Or twice.
God dropped new plant
Texture stays a bit more crunchy than a broccoli or cauliflower, or better said – the texture is more even. You dont suddenly have a mushy part.
Try it in a Papardelle Pasta with a garlicky peppery cream sauce and Salmon, its amazing
I take these, break apart the little spires, blanche for 90 seconds, then toss with a mix of olive oil, shredded garlic, salt, pepper, anchovies or capers and some Calabrian chili paste. Sprinkle with Romano or Parmesan cheese and back at 400 for 30 minutes.
I had this as a side dish in a restaurant recently. Served with Béarnaise sauce over it. Delicious.
Available in green, purple, and gold, wherever finer produce is sold
It’s a lovely vegetable – one of my favorites to use (fun to serve with a romesco sauce to screw with your service team.
But it’s a fractal I think is the word you’re looking for Fibonacci is the snail shell spiral shape
I’d feel bad eating that… like I’m spoiling some artwork
This scares me, and idk why 😭😭
It looks like the entry way to another dimension/world. Interesting texture