Etymology
Ancient variety that was grown exclusively around Rome (hence its name).

Romanesco didn't make its appearance in international markets until the early 1990s. It's actually an ancient variety that was grown exclusively around Rome (hence its name) until Dutch researchers decided to experiment with growing it and improving the strain.

It is sometimes called Romanesco broccoli or Romanesco cauliflower in North America, Romanesco cabbage in France and broccolo Romanesco in Italy... all the name-calling is indicative of the confusion and difficulty surrounding the classification of this strikingly shaped and strikingly delicious vegetable.

At first glance, its pyramidal, fractal buds set in spirals, shaped like a peaked cap, make it look more like an alien artifact than a vegetable. But vegetable it is, pale green in color, deliciously nutty in flavor and with all the nutritional benefits of its extremely close cousins, broccoli and cauliflower.

Choosing
Its florets should be pale green and form a crown.

Preparing
Simply rinse under cool running water.

Trim the heavy stem base and leaves.

Cooking
It cooks quickly, so keep an eye on it to preserve the shape of the florets and its nutritional value.

Delicious and unique, it takes well to steaming, microwaving and wok stir-frying. Because its florets are small and even, it needs only a short (7-8 minute) cooking time. Once cooked, serve it right away.

Steaming
Set it stem end down in a heavy pot in 3/4" boiling water. Cover tightly and cook over moderate heat until tender throughout, 7 - 8 minutes.

Enjoying
For a taste of the Reunion islands, mix the juice of a combawa, a variety of lime, into a Romanesco purée.

Steamed Whole Romanesco with Pine Nuts and Peppercorns
Stem whole head Romanesco. Meanwhile, in a small skillet, heat 3-4 tbsp. butter over low heat until pale golden. Add 2-3 tbsp. pine nuts and 1 tsp. green peppercorns and toss to coat.
Place the Romanesco in a dish; pour the peppercorn and pine nut butter over top and serve hot.