Storage: Store romanesco in a plastic bag in your refrigerator’s crisper.
Shelf Life: Up to three days.
Romanesco can be cooked similarly to broccoli, but for less time due to its more tender texture. It can be steamed boiled, grilled or slow roasted (roasted romanesco recipe). To prevent overcooking and better preserve its color and texture, you may want to consider it in an ice bath after cooking to rapidly cool it to your desired temperature.
This same tenderness makes romanesco a great choice for raw vegetable dishes.
Try pairing romanesco with flavors like gruyere, parmigiano reggiano, garlic, lemon, fresh chervil, parsley and toasted almonds. Drizzle on something light like a fruity extra virgin olive oil and homemade bread crumbs or a vinaigrette. Alternatively you could use something rich and creamy like a béchamel cheese sauce or hollandaise.
