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French Romanesco cabbage (chou romanesco) is an Italian cauliflower variety long associated with Rome, widely grown in France—especially Brittany—since the 1990s. Its apple-green head is built from spiralling, fractal-like florets. Flavour is milder and sweeter than ordinary cauliflower or broccoli.
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A LA CARTE

Romanesco belongs to Brassica oleracea var. botrytis, the same botanical group as cauliflower. The name points to Rome, where it was grown from the Renaissance; Dutch growers later trialled it outside Italy, and French production took off in the 1990s, notably around Saint-Pol-de-Léon and Paimpol in Brittany. In French markets it is also called brocoli à pomme.
The head is compact and chartreuse to apple-green. Each floret is a cone made of smaller cones—a natural fractal—so the vegetable is as much a plating piece as an ingredient. Choose heads that are firm, tightly spiralled, free of brown spots, with fresh wrapper leaves.
Taste sits between cauliflower and broccoli: delicate, slightly sweet, faintly nutty, and less bitter or sulphurous than either parent type. People who dislike standard brassicas often accept Romanesco. It can be eaten raw in thin slices, but it is usually cooked. Steam or boil florets for about 5–8 minutes, or pressure-steam for 4–6 minutes; overcooking dulls the colour and softens the towers. It also suits a quick wok toss, oven roast at about 180°C, gratins, soups, and pasta.
Per 100 g it is roughly 25–30 kcal, with about 2.5–3 g protein, 2–2.5 g carbohydrate, under 0.5 g fat, and around 2.4 g fibre. Vitamin C is high (often cited around 60–80 mg), with useful folate, vitamin K, potassium and smaller amounts of iron and calcium. As with other brassicas, vitamin K content matters for people on anticoagulants.
Keep whole heads in the refrigerator crisper for up to about four days. For longer storage, blanch, chill in ice water, and freeze.