Romanesco broccoli

Cut it into florets, toss with oil and spread them in a single layer. Roast at 220 °C for about 20–25 minutes, turning once, until the edges are browned and the thick stems are tender.

Steam bite-sized florets for about 5–7 minutes, until a knife slips into the stems but they still hold their shape. Smaller florets cook faster, so start checking after 4 minutes.

Keep it unwashed in a loosely closed bag in the fridge and use it within about 4–5 days. Wash and cut it just before cooking; cooked leftovers keep in a covered container in the fridge for up to 3 days.

Its nutty, mild flavour works with garlic, lemon, Parmesan, toasted almonds and anchovies. Add steamed florets to pasta, or serve roasted Romanesco with a sharp mustard dressing.

Yes. Wash it well and slice or break it into small florets for salads and dips; the firm texture is especially good with a lemony dressing.

Yes: use it in similar quantities in soups, pasta, stir-fries and roasted vegetable dishes. It has a milder, nuttier flavour, and its compact florets may need a little longer to become tender than broccoli florets of the same size.

It is a type of cauliflower, despite commonly being called Romanesco broccoli. Its pointed, spiralling florets form a natural repeating pattern, rather than being shaped by cutting or cooking.