Romanesco is stunningly, see-it-to-believe-it beautiful. Its fluorescent cone-shaped head, comprised of intricate spiraling florets, is almost too compelling and pretty to butcher. Don’t let that stop you! As nice as romanesco is to look at, it’s even better to eat. (I recommend roasting romanesco or lightly steaming it.)
Romanesco may appear complicated at first glance, but you can break one down in no time.
from The Kitchn | Inspiring cooks, nourishing homes http://feeds.thekitchn.com/~r/apartmenttherapy/thekitchn/~3/ad6mO99oZoo/the-vegetable-butcher-shows-you-how-to-break-down-romanesco-220675
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