Have you ever spotted a dinosaur at the grocery store? I have. In fact, this past weekend I spotted a Triceratops, all green and spiny looking. You know I am just kidding….what I actually spotted was something called Romanesco broccoli. I really haven’t been living under a rock, but this is the first time I have ever noticed a dinosaur, I mean Romanesco broccoli, in the produce section.
The Romanesco was strategically placed between the cabbage and the broccoli, so I assumed it belonged to the Brassica family. After querying the young guy working the produce section about this spiky, stone-age looking veggie, I was right. I knew we had to try it, so I picked up three. I just couldn’t stop looking at it, even if it didn’t taste good, it sure looked good and I figured it would make for some good photos.
If dinosaurs aren’t your thing, maybe spiders are?!
I steamed up one of these babies in the pressure cooker, minus the spider of course, and ate it alongside an absolutely amazing omelet. It tasted like a cross between broccoli and cauliflower, exactly where it was living at the food co-op. With a little Kerrygold butter, Celtic sea salt and a touch of garlic powder I was in veggie heaven.
Romanesco can be eaten raw, and due to its beauty, would enhance any veggie platter. Even steamed it is slightly “crunchier” than cauliflower but not as bland tasting. Romanesco can be cooked like you would cook broccoli or cauliflower, however, lightly steaming is best, to reap all the health benefits. Romanesco is rich in Vitamin C, folic acid, potassium, and fiber.
How to Prepare Romanesco Broccoli Using a Pressure Cooker
1. Run a knife around the base, carving out the inner core and them “trim the trees”.
2. Place trivet in bottom of cooker and add 1 1/2 c. water. Put the Romanesco trees in the steamer basket and then place the basket on the trivet.
3. Cover and bring to pressure on high. Once at pressure, reduce heat to low and steam for 4 minutes.
4. Quick release pressure and dress with butter, salt & garlic powder.