In the past, these stunningly beautiful cauliflowers were grown like flowers, but people forget how useful they are.

“After the cold season, people want to regain energy and supplement their diet with vitamins, so various vegetables become an integral part of the diet. We found that our consumers are increasingly looking to explore the world of a wide variety of vegetables , discovering and enjoying new species. We, in turn, have prepared a wide range of vegetables that are not only traditional, but also less common, and Romanesco cauliflower is receiving more and more attention “, says V. Juodkazienė.

According to the food expert, Romanesco cabbage has a softer texture than traditional cauliflower, a delicate nutty flavor and an ornamental plant appearance, with a branching inflorescence in a typical fractal shape. These sprouts go well with garlic or hot peppers.

Like broccoli or cauliflower, Romanesco cauliflowers can be eaten raw, steamed, or pickled, but they are especially delicious when fried. They can be prepared both in the pan and in the oven – vegetables prepared at higher temperatures become surprisingly sweet. This is why romanesco is a great addition to soldiers and other spicy dishes.

They were grown like flowers

Due to its special appearance, romanesco began to be consumed in Italy in the 16th century, and until then, it seemed that these cabbages were grown more often than flowers.

It is true, according to food experts, this vegetable stands out not only in appearance but also in nutritional properties: they are rich in vitamin C, K, fiber and minerals. These cabbages are rich in iron, folic acid that stimulates the production of red blood cells in the body. Also omega-3 fatty acids, antioxidants and many other substances. Romanesco cauliflower is a low calorie and easily digestible vegetable, which is why it is loved by people who follow the principles of a healthy lifestyle.

To preserve as much of the good properties of the vegetable as possible, one of the ways to prepare romanesco is to blanch the cabbage with hot water. This will preserve not only the bright green color, but also the flavor and vitamins. Boil the cut romanesco cauliflower in boiling water and then immediately immerse it in cold water. Vegetables prepared in this way are perfect to add to various salads, ”says V. Juodkazienė.

Another way to prepare romanesco is to fry the cauliflower together with the minced garlic, onion, olive oil, and salt and pepper. Vegetables prepared this way will fit into sandwiches and toast. The food expert emphasizes that the most important thing in the preparation of cabbage is not to overcook it or fry it and turn it into mush.

V. Juodkazienė says that one of the most popular uses of romanesco in Italy is serving with pasta. The food expert offers a simple but extremely tasty pasta recipe with romanesco cauliflower, which will take you to Italy, at least for a short time.