Romanesco

The first time I saw romanesco was a few years ago, in the produce section of my local market. I was immediately drawn to its bright, green color and bizarre appearance, a seeming cross between alien plant life and a deep sea creature. It was labeled romanesco broccoli, but the jury seems to still be out on whether it is in fact more closely related to cauliflower. Its florets are firm like those of cauliflower, but they are conical and pointy and, frankly, tend to remind me of creepy carbuncles. That said, I am able to get past that imagery because I know that once cooked, what awaits me is going to be delicious.

My favorite way to eat romanesco, as with cauliflower, is to cut or break it into large pieces, toss them with olive oil, salt and pepper and roast them on a sheet pan in a very hot oven. The roasting gently coaxes out the sweet, mild flavor and as the pieces begin to brown on the outside, the crispy texture makes them irresistible.

I am so pleased to see that this freak of the vegetable world is finally becoming more mainstream and after seeing it for sale at Safeway the other day, I knew that it had finally gained the acceptance it deserves.

There are endless ways to prepare romanesco, including steaming, boiling, roasting and sauteing. It can be used in soups, pastas, vegetable medleys and ragouts. Basically, anything you do with cauliflower or broccoli can be done with romanesco. I like to prepare it in a way that showcases its odd appearance, because it is just so unusual and always a great conversation starter. Of course, in another ten years or so, romanesco will be as common as carrots and by then, we will have shifted our focus to ogling red snow peas or square eggplants.

Browse Culinary Arts Schools & Colleges

Refine School Matches
Hide filters
  • SUBJECT

    See More

  • DEGREE

    See More

  • PROGRAM TYPE

  • START TIME

    LOCATION
    Please enter valid US or Canada Zip.
            Results open in new window

            Searching Searching ...

            Matching School Ads
            5 Program(s) Found
            • Alumni have appeared in reality competition shows such as Top Chef and Project Runway.
            • Has a team of about 4,000 faculty members focused on helping students tap opportunities in a marketplace driven by ideas.
            • Offers programs in design, media arts, fashion, and culinary.
            • Provides program coordinators who work with students to ensure they have the learning materials, assignments, facilities, and faculty to get the most out of the program.
            • Over 50 campus locations nationwide.
            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits
            5 Program(s) Found
            • Received the 2015 and 2013 “Cooking School of the Year” Award of Excellence from the International Association of Culinary Professionals (IACP).
            • Accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC).
            • Externship opportunities are available at numerous famous New York City restaurants.
            • Campus is located near downtown Manhattan, within walking distance of many popular attractions such as the Radio City Music Hall.
            Show more [+]
            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            4 Program(s) Found
            • Hands-on culinary education with focused attention on each student
            • An ACCSC School of Excellence with multiple “Best Vocational Cooking School” awards*
            • 15,000 graduates, including celebrities like Bobby Flay, David Chang, and Christina Tosi*
            • Programs in Culinary Entrepreneurship, Professional Culinary Arts, Professional Pastry Arts, and much more
            • Campuses in New York and Silicon Valley with nearby housing available
            Show more [+]
            2 Program(s) Found
            • Ranked among the Best Colleges in the South in 2015 by U.S. News and World Report.
            • Ranked the 13th  Best College for Veterans in 2015 by U.S. News and World Report.
            • A private institution founded in 1977 with a current total undergraduate enrollment of over 15,00.
            • Its student-faculty ratio is 12:1, and 89.3% of classes have fewer than 20 students.
            • Has students attend one class at a time to ensure easy access to faculty and a more hands-on education.
            Show more [+]
            1 Program(s) Found
            • Preparing individuals for career opportunities, technology training, and certifications for the medical, culinary arts, HVAC repair, legal, and cosmetology fields since 1934.
            • Has many lecture classes with a maximum of a 30:1 student to teacher ratio, and most lab classes with a maximum of an 18:1 student to teacher ratio.
            • Accredited by the Accrediting Council of Independent Colleges and Schools.
            • Has locations in Dearborn, Farmington Hills, Lansing, Madison Heights, Roseville, Saginaw, Southgate, Waterford-Pontiac and Wayne-Westland.
            Show more [+]
            • Financial Aid
            3 Program(s) Found
            • Culinary Arts program includes the 3-week Farm To Table® Experience, where students gain a direct, in-depth look at where food comes from.
            • Numerous scholarship opportunities and financial aid are available to students who qualify.
            • Accreditation from the Accrediting Council for Continuing Education and Training (ACCET), and the Council on Occupational Education (COE).
            • 2 campuses located in Boulder, Colorado and Austin, Texas.
            Show more [+]
            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            5 Program(s) Found

            Sullivan University is a private institution of higher learning dedicated to providing educational enrichment opportunities for the intellectual, social and professional development of its students.