Romanesco–a great find at my local farmer’s market.

It is a flower.  Romanesco looks like cauliflower and broccoli, but it is light green in color.

Each bud is composed of a series of smaller buds, all arranged in a spiral. As a vegetable, Romanesco is rich in vitamin C, vitamin K, dietary fiber and carotenoids.

Romanesco was first documented in Italy (as broccolo romanesco). It is sometimes called broccoflower, but that name has also been applied to green cauliflower.

Brush with olive oil on a baking sheet; bake at 425 for 20-30 minutes until browned. If want to add spice, throw in a few pepper flakes. Serve with parmigiano-reggiano. It is delicious. You can eat the leaves too!