How to cook Romanesco to keep it tasty - popular roman cabbage recipes

Tell me how to cook Romanesco? My husband brought this miracle from our new supermarket, and I don't even know which side to approach him from. I tried adding it to a vegetable salad, but nobody liked it, it's too tough. Maybe it was necessary to boil it first? What other dishes can you make from this unusual cabbage?

Unusual Romanesco inflorescences in the form of a spiral pyramid are not at all like cabbage and more like flowers. In fact, it is a very healthy vegetable and even delicious if you know how to cook Romanesco. The right combination of spices, the combination of cabbage with other components will help diversify its taste and give it new notes. And adherence to the recommendations regarding the cooking time will preserve the delicate texture of the inflorescences and their integrity.

How to cook Romanesco

Romanesco is one of the cultivated varieties of cabbage and belongs to the same genus as cauliflower. It is believed that it got its name due to its "Roman" origin, but this species came to us relatively recently. In appearance, Romanesco is similar to cauliflower, only of a different color and shape. In the center of the deciduous rosette, a large inflorescence is tied, consisting of many small light green inflorescences. Each bud is made up of smaller buds that are tightly spaced to each other in a spiral.

Unlike its related species, broccoli and cauliflower, Romanesco tastes more pleasant, without bitterness, with a nutty-creamy note. And the very texture of the inflorescences is tender.

Roman cabbage is very healthy, and also low in calories (30 kcal per 100 g of vegetable). Everyone can eat it, even small children, because cabbage has no contraindications. The only point is not to overeat, so as not to provoke flatulence and bloating.

Romanesco is consumed after heat treatment, but it cannot be cooked for a long time - the taste disappears and the cabbage becomes like grass. Cooking time depends on the size of the inflorescences. On average, this is 3 to 10 minutes. It is advisable to add a slice of lemon to the water. Boiled inflorescences are washed with cold water so that they retain their color.

Romanesco cabbage dishes

Beautiful "pyramids" can be used to make many dishes, from salad to garnish. Romanesco is boiled, baked or stewed. It goes well with meat, pasta, eggs, cheese and other vegetables. And best of all to season with special Italian herbs. They can be bought at any store in the spice section.

For example, you can cook with Romanesco:

1. Vegetable salad. Boil one small fork of cabbage, disassemble it into inflorescences. Add chopped daikon, bell pepper, tomato, salt and pepper a little. Season the salad with the sauce and dill. For the sauce, you will need 1 tbsp. l. lemon juice, 3 tbsp. l. mustard seeds and 2 tbsp. l. olive oil.
2. Casserole with cheese sauce. Boil a small head of cabbage (500-600 g), disassemble into inflorescences and put them in a baking sheet. Make cheese sauce. Heat 500 ml of cream, add 100 g of grated parmesan, heat until smooth. Pour the sauce over the cabbage and bake for 20 minutes.

Romanesco cabbage can be added to any casserole, soup and even borscht. It is equally tasty both as a separate vegetable side dish and in dishes as their component.

Romanesco cabbage with meatballs and Mediterranean sauce