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I share French Tart's love, admiration and fawning overtures to Romanesco. It is the most beautiful vegetable in the world by far! There is an invisible force that stops me from chopping the head up into florets. I steam the romanesco whole for about 10 minutes because the head was small. In a small saucepan olive oil and butter were heated up just enough to warm the oil and melt the butter. Scattered the vegetable with toasted organically grown Oregon-grown hazelnuts, light grating of asiago, sprinkle of freshly cracked black pepper. When you are this beautiful au naturel or the very most a light dusting of a powder puff is best. Amazing! Takes my breath away!