Taste Test #2: Romanesco Cauliflower/Broccoli

Name(s): Romanesco, Romanesco broccoli, Roman cauliflower, broccoflower, coral broccoli
Availability in CA: can be year-round, but is easiest to find late Nov. - Apr.
Characteristics: Part of the fun of this plant is that the bright green buds form in a logarithmic spiral shape. A lot of people are thrown off by the name(s), but in truth this plant is closer to cauliflower than broccoli, which is why I simply call it 'romanesco'. If you don't like cauliflower, I should mention that this tastes better, in fact, and imparts an even nuttier taste.

It tastes just fine steamed up all on its own, but, like other cole crops, take care not to overcook it. It's often overcooked veggies that are the culprit when folks complain about something 'smelling like farts' or having an off-putting texture. In recipes, you'll find it paired with garlic and lemon, but if you find yourself with a head of it on hand, try substituting it in a place you would normally use broccoli, and you'll probably enjoy it!

Spiced Romanesco Rigatoni

I love this dish. I kind of hate to admit that I originally found it on some website with Rachel Ray's face all over it. I remember that someone had written in the comments section, "too bland. wouldn't bother again", but I totally disagree. Romanesco, apart from looking cool, has a nutty flavor that works well with the chili powder and citrus. That's the real secret to this recipe. (More on romanesco here!)

Spiced Romanesco Rigatoni

INGREDIENTS

Yields about 6 servings.

• 2 heads romanesco, broken into florets
  
• 2 - 4 cups dried pasta (make as much as you like)
  
• 2 cups vegetable or chicken stock
  
• 1/2 cup apple cider vinegar
  
• 1 large onion, peeled, diced
  
• 2 cloves garlic, minced
  
• 3 tbsp. butter
  
• 1 tsp. grated lemon peel (get a lemon and grate it. Use the inside for your water?)
  
• 2 springs fresh rosemary (talk a walk and steal some from a neighbor's yard)
  
• 1/2 tsp. chili powder
• 2/3 cup parmesan cheese, grated or shaved
• 1/2 cup walnuts, toasted
  
• Salt and pepper to taste

PREPARATION

1 Get your pasta cooking. Simple enough!

2 Pull out a big saucepan and melt your butter in it at medium high, then add the onions and garlic. Once these have browned up a bit, pour the apple cider vinegar and soup stock in. After about a minute, toss in the romanesco, lemon peel, rosemary, and chili powder. Salt & pepper to taste, then cover and let it simmer for 10 minutes.

3 Once the pasta is done cooking, drain most of the water off, reserving about a cup to add to the broth. In a serving bowl, combine the pasta (along with reserved water), romanesco/broth mixture, walnuts, and some of the cheese. If you want a quick way to toast walnuts, just lay them flat on a dish and microwave for 1 minute.

SERVING

Put out a bowl with extra cheese in case folks want to add some on top. It helps to have a ladle around in case you want to drizzle extra broth over your dish, too.