This is one of natures most wonderful and complex vegetables, a hybrid cross between a green broccoli and a white cauliflower.
Romanesco broccoli is an edible flower with distinctive pointy green florets. Cavolo broccolo romanesco, as it is known in Italian has become increasingly popular in American cooking in the last decade and dates back to the 16th century.
Both in its native Lazio and the Eastern Seaboard of the United States, romanesco’s season is very brief. Look for it for the next several weeks at your local farmer’s market. The best results with cooking romanesco broccoli is to remove the florets and soak them in ice water, and remove them, or slice in half, or cook whole. The challenge is not too over cook the broccoli.
Note: A floret is a small reduced flower in a flower head of a plant.