Romanesco Orange

Orange Romanesco is best suited for both raw and cooked applications such as roasting, blanching, stir-frying, and sautéing. The brightly colored heads can be sliced and tossed into salads, or they can be broken into smaller pieces and served fresh on appetizer plates with dips to showcase their unusual shape. Orange romanesco can also be blanched and mixed into pasta, sectioned and tossed into curries, soups, and stews, sautéed into rice dishes, grain bowls, and stir-fries, or cooked and pureed into sauces. The florets are used similarly to broccoli and cauliflower in recipes, and their slightly nutty flavor is enhanced when roasted as a simple side dish. It is important to note that romanesco should not be overcooked as it can develop a soft, mushy consistency.