Also known as Romanesco, the crazy lime-green swirled turrets of the Romanesque cauliflower make a striking addition to the plate. Sweeter, nuttier and with a less sulphurous flavour than a standard cauliflower, the tightly bunched florets hold their dense texture well when cooked. Delicious roasted with fennel seeds and garlic, dressed with lemon juice and olive oil or alongside salty bacon.
