Romanesco broccoli is part of the Brassica family which in turn is part of the genus of plants that come from the mustard plant. It’s fractal pattern gives it a dramatic appearance and easily makes it the supermodel of the vegetable world. It’s easy to cook, and like most of its relations from the cabbage to the cauliflower, it is full of goodness and is rich in antioxidants and fibre.
– If the Romanesco broccoli head has its leaves attached, remove them (they can be used for soup).
– Cut the florets from the main stem one by one with a small sharp knife – place a bowl underneath to catch them. If you buy an organic Romanesco broccoli head, watch out for little caterpillars which burrow their way into the stems. (If you do find a little creature, remove and cut away any of the broccoli that they have eaten.) Wash the broccoli florets well in cold water. Discard the stem or keep it for soup.
– Place the broccoli florets in a large pan of cold salted water. Bring to the boil. The florets are quite firm and take betweeen 4-6 minutes to cook once the water has boiled (the smaller ones cook more quickly). Drain.
– To prepare the broccoli in advance, cook the florets for 4 minutes, drain and rinse in cold water, and reheat in boiling water for 2-3 minutes when you need them.
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