Close-Up: Romanesco Broccoli

Fractals are figures comprised of parts with the same visual and statistical characteristics as their whole. In other words, each floret of a Romanesco is a smaller version of the larger spine on which it grows.

Part of the cruciferous family, Romanesco tastes like a mild, nuttier version of cauliflower. The edible flower is eaten both raw and cooked, and is excellent roasted.

Romanesco didn’t arrive in the U.S. until the beginning of the 20th century, but it is thought to have originated in the Lazio region of Italy as early as the 15th century. (Rome, from which the plant gets its name, is the capital of Lazio.) The logarithmic spiraling allows for buds to be efficiently arranged throughout the flower, which, in turn, yields more seeds than a typical plant of the same size. According to Kenyon College Associate Professor of Biology Dr. Drew Kerkhoff, the plant’s naturally occuring pattern has likely been reinforced by human selection over the centuries.

“I think it’s an amazing thing that humans interacting with plant genes can make something both mathematical and beautiful,” says Kerkhoff. “I find that kind of mind-blowing.”

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A simple and delicious way to cook this crazy veggie.

1 head of Broccoli Romanesco
3 tablespoons extra virgin olive oil
2 tablespoons shredded parmesan cheese
2 tablespoons lemon juice
A dash of salt
A dash of fresh ground pepper

1. Preheat oven to 400°F and line baking sheet with parchment paper or nonstick spray.
2. Cut the Romanesco into florets (as you would broccoli or cauliflower) and place in a medium size bowl.
3. Season with salt, pepper and lemon juice.
4. Lay Romanesco in a single layer on a baking sheet.
5. Drizzle with olive oil.
6. Bake for 20 minutes, turning once and sprinkling with parmesan at the halfway point.
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Photo: Bon Appetit / Alamy.