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Romanesco Cauliflower
  • Green Romanesco Cauliflower is also known as: Romanesco Broccoli, Pyramidenblumenkohl, Chou Romanesco or Calabrese Romanesco
  • Origin and cultivation: a variety was cultivated around Rome and Naples in Italy and in the early 1990s, the variety was bred for larger scale cultivation
  • Availability: fall at Farmer's markets
  • Appearance: green color comes from chlorophyll
  • Flavor: this hybrid of cauliflower and broccoli, as you might guess, tastes like a mix between the two
  • Trivia: florets occur in a fractal pattern

1 head of Romanesco cauliflower
2 shallots, minced
1/3 cup of dry white wine
1 pound of fresh linguini
3 tablespoons of fresh basil, finely chopped
1/3 pound of fresh mozzarella cheese, grated
2 tablespoons of olive oil
Salt and pepper

••••••••

Cut the cauliflower in half, cut out the inner core and break off the pointy florets into 1 inch pieces.

Put a large pan on medium-high heat and pour in the olive oil and heat up. Add the shallot and stir for a minute or two, then add the cauliflower. Continue to cook and stir for about 8 to 10 minutes uncovered until the florets start to brown.

Start making the pasta.

Add some salt and pepper to the cauliflower. Pour in the wine and deglaze the bottom of the pan by rubbing with a wooden spoon and stirring everything in the pan. Put the heat on low, cover and steam for about a minute until the cauliflower is tender. Add the basil.

Remove the sauce from the heat and pour over the pasta. Sprinkle with the mozzarella cheese.

Serves 4.

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