Preparation | Resting | Cooking | Start to finish |
---|---|---|---|
15 min. | 10 min. | 3 min. | 30 min. |
1 | Begin by removing any leaves from the romanesco then separate the small florets, as shown in this video. | ![]() |
2 | Wash the florets by soaking them in a large quantity of cold water with 1 tablespoon white (spirit) vinegar. | ![]() |
3 | Bring a large pan of salted water to the boil, then plunge the romanesco florets into the pan and cook for just 2 or 3 minutes. They should still be slightly crunchy. | ![]() |
4 | Remove the florets from the pan with a spider and plunge them into very cold water to stop the cooking. | ![]() |
5 | Drain the florets then dry them more thoroughly in a salad spinner. | ![]() |
6 | Your romanesco is now ready for use in a recipe. | ![]() |