Romanesco: Kinda Creepy, Kinda Beautiful, Seriously Delish

Broccoli and cauliflower's strange cousin, romanesco.

A new seasonal surprise has started sneaking into area farmer's markets: romanesco. Its spiky, puzzle-like appearance shouldn't frighten you away.  For such a complex outer show, it really has an unsurprising flavor - you'll taste its likeness to its cruciferous cousins - somewhere between broccoli and cauliflower.  

Its strange structure has to do with the way the bud replicates in copies of itself, producing fractals, or self-similar patterns, in the way it blossoms.  It's one of those miracles of nature: the patterns create a logarithmic style.  But don't let the mathematics ruin your appetite.  It has a satisfying nutty flavor and the texture is fantastic when cooked -it's not as intimidating as it looks raw.  Something to keep in mind when preparing romanesco is to not overcook it. Much like broccoli and cauliflower, it can get soggy and fall apart if overdone, which then also forces its unique shape and texture to fade.

Romanesco can be served raw as crudité with a creamy dressing or hummus for dipping, or it can be baked or steamed, in any of the same style you'd prepare broccoli.

Here's a recipe if you're feeling brave for an autumnal crop with lots of character.

Boil a quart of water, adding fresh or powdered garlic, olive oil, and salt.  (While you're waiting, break the romanesco head into smaller parts.)  

When the water comes to a boil, turn heat to medium and add romanesco.

Cover for 7-10 minutes, checking for texture change in the romanesco. You want some tenderness, but also for the texture to remain.

Strain the water and serve the romanesco.

For a tasty boost, toss on some asiago cheese, butter, or add crispy bacon.