Harold McGuee describes the Romanesque as an "interesting green and angular variant (of the cauliflower) ...". And better almost can not describe the romanesco. The fact is that it belongs to the family of cabbage along with broccoli and cauliflower. What we eat from this family is the peduncle of a flower. What happens is that the growth of this peduncle does not stop and continues almost indefinitely creating what we all know. Well, the one in the photo is a mini romesco, things from gourmet stores, that sell you the same as elsewhere but in curious ways. The Romanesque has an extraordinary aspect. Lime green and with peduncles growing conical and fractal. This makes it very eye-catching when it comes to preparing any recipe with it. The romanesco like his sister the cauliflower have very good nutritional properties. In spite of having a good amount of fiber this does not make it especially rich in this, in fact it is very rich in pectins so they serve to make extremely fine and creamy purées. It also has a lot of vitamin C, folic acid and minerals such as potassium and phosphorus. Oh, and it's also the least flatulent of the family, so it digests better than cauliflowe