Properties of romanesco
Harold McGuee describes romanesco as an "interesting green and angular variant (of cauliflower) ...". And it is almost impossible to describe the Romanesque. The fact is that it belongs to the cabbage family along with broccoli and cauliflower.
What we eat from this family is the peduncle of a flower. What happens is that the growth of this peduncle does not stop and lasts almost indefinitely, creating what we all know. Well, the one in the photo is a mini romesco, things from gourmet stores, which sell you the same as elsewhere but in curious ways.
The romanesco has an extraordinary appearance. Lime green and with the peduncles growing in a conical and fractal shape. This makes it very attractive when preparing any recipe with it.
Romanesco like its sister cauliflower have very good nutritional properties. Despite having a good amount of fiber, this does not make it especially rich in this, in fact it is very rich in pectins so they are used to make extraordinarily fine and creamy purees.
It also has a lot of vitamin C, folic acid and minerals such as potassium and phosphorus. Oh, and it's also the least flatulent of the family, so it digests considerably better than cauliflower.
Mainly we can prepare it cooked in water or steamed. We can also separate the "arbolitos" and fry them in tempura, for example. We can even blanch it first and then roast it or gratin it.
The way, regardless of the technique we use, is: clean it from the base leaves and separate the bouquets. We clean and use as we want.