Cauliflower Romanesco, single piece

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  • Romanesco is one seriously cool vegetable. Its intricate, mathematical pattern makes it fractal (you are totally allowed to nerd out on that). It's part of the brassica family (other members: cabbage, kale, and cauliflower), and has a flavor similar to broccoli. Romanesco's funky, fun appearance has been known to incentivize even the pickiest of eaters to eat their veggies, but we find that everyone, from kids to adults, loves Romanesco.

  • In a crunchy salad or slaw. Like its green cousin the cabbage, cauliflower makes a fabulous salad. Whether it's plain or with toasty spice, roasted cauliflower is one of the best ways to enjoy this vegetable.

  • When you get it home, unwrap it immediately and transfer it to a loosely sealed plastic bag, with a paper towel tucked in to absorb any excess moisture. Whole heads of cauliflower can be kept in a loosely sealed plastic bag in the refrigerator for 4 to 7 days. Precut florets should be stored for no more than 4 days.

  • Roasted Romanesco


    1 head romanesco
    olive oil
    kosher salt
    freshly ground black pepper


    1. Preheat the oven to 400 degrees.
    2. Grease a large baking sheet with olive oil and set aside. Place the romanesco in a large mixing bowl and drizzle lightly with olive oil. Toss gently with your hands to coat thoroughly.
    3. Sprinkle with salt and pepper and toss again. Spread the romanesco across the baking sheet and sprinkle additional salt and pepper if desired.
    4. Roast for about 20 minutes, or until the tips of the vegetables start to turn brown. When the vegetables are tender-crisp, they are ready to eat. Enjoy!