Fractal – noun
A complex geometric pattern exhibiting self-similarity in that small details of its structure viewed at any scale repeat elements of the overall pattern
Have you seen this curious looking vegetable? It’s sort of a relative of both the broccoli and the cauliflower, though it’s quite unique in one very special way.
It’s nature’s version of a “fractal,” a geometric pattern where the buds form logarithmic spirals. More specifically, the entire vegetable is a huge spiral composed of smaller conical buds that are each a mini-spiral. You end up with this spiralmania where tiny spirals combine to form bigger spiral cones, which combine to form even bigger spiral cones . . . you get the picture?
This differs from a real fractal in that these spirals are finite, limited by physical size.
So what to do with this funny looking mathematical model?
Well, you can slice it in half, for starters.
Don’t they resemble little Christmas trees?
So cute!
In many ways, this cruciferous, less-famous cousin of the Broccoli and Cauliflower is quite similar to cauliflower in both texture and flavor. You can use it in any recipe that uses cauliflower, or even broccoli! Just don’t overcook it, as it will actually take on quite an unpleasant taste!
Me, I decided to use my favorite cauliflower recipe.
It’s simple, delicious, super healthy, and just a slight twist from the daily routine. And who’s going to object to a little drizzle of truffle oil on top?
Fun!
P.S. Also known as Romanesca Broccoli, Romanesco Cauliflower, Romanesco Cauliflower, Roman Cauliflower, Summer Cauliflower, Broccoflower, Coral Broccoli
Sadly, these things have a super short season (like Sept-Nov), so they are probably pretty hard to get now. Next year!
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Inspired! Getting in a rut with the same old ways of making gratins and soups with cauliflower. Love the roasted idea using its cousin for something different. Merci.
Definitely think this would make a great addition to a soup! Will be on the lookout for them next September!
I live in Rome, and eat this vegetable quite often. Never thought of it as a fractal wonder before, so thanks for the new perspective on it. About the season, there are a few variety from early to late and you can get it until the end of March actually.
You’re right, it’s better not to overcook it, since has a delicate texture. Actually I find it more tasty than cauliflower (color more beautiful too). That type of broccolo can be used smashed in a large array of recipes, from frittata to flapjack and baked pasta with mozzarella