Thompson & Morgan Broccoli Romanesco.
With its whirling, almost alien-looking spirals, you’d be forgiven for thinking that this vivid green brassica is some kind of genetically engineered vegetable. In fact, romanesco has been around since the 16th century and predates broccoli and cauliflower. Sometimes referred to as caulibroc or broccoflower, the flavour of cooked romanesco sits somewhere between cauliflower and broccoli, but with an added tasty ‘nuttiness’. Rich in antioxidants, vitamin C and fibre, romanesco is a nutritional power house.
