Romanesco is an heirloom vegetable that originated in Italy. It's related to cauliflower and broccoli, but it has a unique, nutty flavor. Chef Katie Simmons shows you how to steam-roast this healthy veggie for fat-free, oil-free flavor.

Step-by-Step:

What is Romanesco?

How to Steam Roast, Fat-Free and Oil-Free

What is It?

Romanesco looks like green cauliflower, but it has a nuttier flavor. It is in the same cruciferous family as broccoli, kale, and brussels sprouts

Step One: Preheat

Set your oven to 450F to preheat

Step Two: Remove Core

Step Two: Split in Half

Make a small cut into the core and use your hands to break open the rapini. Chef's Tip: try not to break any of the florets.

Step Three: Trip and Let Fall

Use the tip of your knife to trim around the core, and let the florets fall off in large chunks. Chef's Tip: The core is edible and delicious! Chop it up for stir-fry, puree into soup, or mash into mashed potatoes.

Step Four: Roast

Place florets in a baking pan. Add enough water to cover the bottom of the pan, about 1/4 - 1/2 cup

Set Timer

Set time for 30 minutes

Step Five: Flip

After about 15 minutes, flip the Romensco. Place back in the oven for the remaining 15 minutes.

Golden Brown

When you have a nice golden brown color around the tips, you're ready

Knife-Glide Check

To double-check the Romanesco, slide the tip of a sharp knife into a thick piece of the stalk. It should easily glide in and out.

Other Healthy Cooking Techniques:

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More Romanesco Love and Learning:

Tasting Rome: Fresh Flavors and Forgotten Recipes from an Ancient City

$20.26

R omanesco History and Growing Conditions from Produce Express

Vegetable or Fractal? The beautiful geometry of Romanesco from Organic Authority

Romanesco Nutrition and Cancer-Fighting Power from DailySuperFoodLove.com

About the Author:

Chicago Personal Chef Katie Simmons

Chef Katie Simmons

Katie is a Personal Chef based in Chicago. She specializes in creating delicious, healthy recipes for those with special dietary concerns like gluten-free, oil-free, plant-based, and low-residue. Outside of the kitchen, she is a Fitness Instructor for Equinox, with over 13 years experience in the fitness industry, and a blogger for Kuli Kuli Foods. For fun, she loves to travel, with her most recent travel involving 10 days of hiking in the Patagonia of Argentina and Chile.