Romanesco broccoli
The multipointed chartreuse heads of 'Veronica' have a texture and flavor similar to mild, nutty cauliflower.
Great ways to use it:
- Steam florets and toss while still warm with your favorite vinaigrette.
- Sauté florets in butter with oil-popped mustard seeds and cumin seeds.
- Roast florets with olive oil, olives, and halved shallots.
NextBroccoli raab (Rapini)
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