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With a flavour somewhere in between cauliflower and broccoli, it almost seems a shame to break up a head of this vibrant, Italian veggie to cook it. But you certainly should.
Try it in a punchy salad, use instead of broccoli in an easy yet special clam pasta or turn into
a delicately flavoured purée that goes perfectly with robust roast lamb.
For a speedy supper, toss blanched romanesco florets through cooked spaghetti and finish with plenty of parmesan, chilli flakes and lemon.