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1. Don't know if Romanesque/heirloom is any different than regular cauliflower?? Made a huge one 1 week ago. Washed, dried, cut into large flowerets, greased very large rimmed baking sheet with EVOO. Tossed flowerets in EVOO, kosher salt, pepper and fresh parsley and basil. Roasted at 400 for 30-40 min till tender, turning once or twice. Yum! Put some leftovers in spaghetti sauce later in week with roasted eggplant & red onions, super yum!

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   Diane in Bexley Nov 13, 2007 09:59AM

   1. re: Diane in Bexley

      I agree with Diane. You want to do something involving roasting because that way you can preserve the beauty of the florets.

      One nice version is to roast it without and seasonings. Once it's roasted. sautee some garlic, anchovy and crushed red pepper in a good douse of olive oil, and then toss with the florets. Salt and pepper to taste. Heavenly.

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      katecm Nov 13, 2007 11:21AM

      1. re: katecm

         Thanks for the suggestions. I ended up doing a Mark Bittman curry with it because it was fast and I was exhausted, but I loved the Romanesco so much, that I'm going to buy another at the Greenmarket this weekend and try roasting it..

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         bladerobbins Nov 14, 2007 07:38AM

2. actually classified as 'romanesco broccoli'

   here's some info and a photo: http://en.wikipedia.org/wiki/Romanesc...

   It is so nutty and delicious, I prefer it lightly steamed and served with salt and a bit of butter.

   In my farmers' markets, it is always 3 times the price of broccoli or cauliflower. But worth the splurge!

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   toodie jane Nov 14, 2007 09:44AM