This, most beautiful of the brassicas, is sometimes also called broccoli romanesco. It’s the MC Escher-esque pale green cauliflower like vegetable. It is sweet and nutty in flavor and milder than cauliflower or broccoli though certainly similar. It keeps its shape well and holds up to boiling, steaming, roasting and grilling.
Romanesco keeps quite well in the refrigerator in plastic. The leaves are good to eat as well and can be chopped up and added to most anything you make with it. It is wonderful simply roasted with olive oil and salt until tender and starting to brown. It is excellent with fish in a sauce with tomato and hot peppers. Like cauliflower it’s good dressed with a sauce of anchovies, garlic, capers and olive oil.