The extraordinary Romanesco. Along with the Dragon Fruit, I think of it as one of the aliens of the fruit and vegetable world. Unlike a Dragon Fruit however, it’s not horribly disappointing. Romanesco lives up to its looks.
It’s not as strong tasting as a cauliflower, nor as bland as broccoli – instead it sits happily between the two. We put it to the test in some comforting cheesy white sauce and it was delicious. In fact out of choice I’d save myself the bitterness and plump for Romanesco Cheese over Cauliflower Cheese any day.
50g grated cheddar cheese
One head of Romanesco
1 garlic clove, cut in half
Preheat the oven to 200c. For the cheesy white sauce, melt the butter in a small pan and then add the flour. Stir together and let cook over a low heat for a couple of minutes. Remove the pan from the heat and stir in the milk, bit by bit – making sure it’s all mixed in before adding more. Once all the milk has been added, return to the heat and bring slowly up to the boil, stirring all the time. Let it bubble for a couple of minutes. Stir in the grated cheese and season with some grated nutmeg, salt and pepper.
Put a large pan of salted water on to boil. Cut the Romanesco into florets and boil for 3 minutes. Drain. Rub the cut garlic clove all over an ovenproof dish. Add the florets and then pour over the white sauce. Grate over some parmesan and bake for 20 minutes, until golden and bubbling. Serve with a green salad and some nice crusty bread.