If you aren’t familiar with this particular variety, the Romanesco, a chartreuse, conical cauliflower, almost looks unreal. It is striking in beauty, and has an interesting story as well. The physical attributes are precisely explained on the Rungis website: “Its shape is a perfect illustration of the mathematical principle of fractals; a fractal being an object presenting self-similarity. In this case, all florets are identical to one another even though the size may change, and if each one were magnified, it would be an exact replica of a Romanesco cauliflower. Another mathematical curiosity: the florets grow in a spiral, one after another, according to a rhythm called the Fibonacci series, following the famous golden number, origin of all aesthetic harmony according to the Renaissance artists”. The Romanesco is also sometimes referred to as broccoli, and it seems to be unclear exactly which category describes it best, because it has such an astonishing identity of its own.

With the growing presence of heirloom variety vegetables in the market, you have probably noticed the array of colors that is replacing our mentality of one simple color to one vegetable. It is unfortunate that often, it is misbelieved-believed that these breeds are unnatural or genetically modified to appear this way, when in fact, quite the opposite is true. A good example of this misunderstanding is the circumstances which led to the carrots of today. Until the 17th century, most carrots eaten in Europe were white, yellow, and purple. The orange pigment was added by Dutch plant breeders to celebrate Holland’s royal family. It is interesting to find that it is actually many decades of selective breeding that has led to these engaging colors and flavor profiles in cauliflower, which range from very light green, to orange, and even a vibrant purple.

Romanesco cauliflower is lightly nutty, lending itself well to the many preparations you would use normal cauliflower in (without overcooking), or as a unconventional and beautiful crudité. Since the size varies from miniature to quite large, it can be employed in a variety of ways. Cauliflower peaks in spring and fall, and when choosing, you should look for tight curd (heads) that are heavy for their size, even and vibrantly colored, without spots or small flowers, and bright, healthy leaves.

According to USDA nutritional information, green cauliflower provides extra vitamin A and slightly more vitamin C than basic white. Orange cauliflower has higher levels of beta carotene, and purple is an effect of anthocyanin, which may help prevent heart disease. All cauliflower is low in calories and rich in vitamins C and K, folate, fiber, omega-3 fatty acids, potassium, riboflavin, and thiamine. And like other cruciferous vegetables, it may help prevent some types of cancer.

The next time a usual piece of produce catches your eye, I encourage you to research it on the internet. There are so many thorough sources of information that is vital to consumers. It is also fascinating to read about the history of plant varieties and the great difference between simple produce and how scary the effects of mass grown, treated, scientifically tinkered, and transported produce can really be.