We got our first peek at a little Romanesco Cauliflower and an orange Cheddar Cheese Cauliflower. Aren’t they cute?
These are both loved in our house. There are so many great things about cauliflower. On top of being one of the best foods for promoting heart health, cauliflower is low in calories, while high in folate, fiber, omaga-3s, potassium and Vitamins C and K. The orange variety even offers 25 times the amount of Vitamin A over its pale cousin.
Romanesco is an Italian variety and I think it is one of the most interesting looking vegetables in the garden. Each Romanesco is a fractal, meaning it is an object that presents itself over and over in perfect self-similarity. The florets grow in spirals, one identical to the other, in a pattern that correlates with the Fibonacci numbers. Fibonacci numbers were used by Renaissance painters as part of the golden ratio to create perfect proportions in their art, as it is the most aesthetically pleasing. Leave it to the Italians to create a breed of cauliflower that is both beautiful and mathematically perfect.
I would try explaining this to Aidan, but he doesn’t care. He loves Romanesco and calls them Christmas Trees. And if I don’t hurry to the table, he will eat a plate of them before I can sit down.
I prefer to roast the florets with a little olive oil and sea salt. Be careful when roasting to not overcook the cauliflower, because it can lose its nutrients if cooked too long. Sauteing for five minutes is also a good way to bring out its flavor while keeping all of its wonderful nutritional value.
That said, this is sadly just a teaser, since these particular varieties don’t mature enough for picking until the early spring. We have seedlings in the green house right now that are about to be transferred to the fields soon. By next February they will be about the size of cantaloupes.
You didn’t think someone could get this excited for cauliflower, did you?