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Romanesco is a particularly beautiful variety of cauliflower and can be used in your favourite cauli recipe, or you might want to try these ideas.
Cut into chunky florets, blanch in boiling water, then dunk immediately in icy water and serve cold in a salad - it's good with shreds of raw red onion (soaked in salty water to soften their pungency), olives and capers and a dressing of peppery olive oil and lemon.
Romanesco also goes well with pasta. Being more tender than standard cauliflower, it cooks down easily with stock or tomatoes. Try adding it to some sauteed garlic and chilli and a tin of tomatoes, simmer till soft and serve with olive oil and Parmesan.
Try it in a gratin - place some blanched florets in a baking dish, dot with creme fraiche mixed with Parmesan, then sprinkle on more Parmesan and some breadcrumbs and bake till golden.
Or try this Roasted romanesco with mustard and cream sauce.