Also called Romanesco broccoli or Roman cauliflower, Romanesco’s bright chartreuse color and visually striking fractal (spiral-shaped) florets set it apart from those botanical relatives. It is also firmer than typical cauliflower and broccoli, with a nuttier flavor. Romanesco is a versatile addition to main dishes. You can prepare Romanesco like you would broccoli or cauliflower, and try it raw, steamed, sauteed, or baked with your favorite seasonings.