Biological cauliflower seed Romanesco

The Roman cauliflower Romanesco is a fantastic variety from Italy that produces pine-cone-like, yellow-green flower buds arranged in a logarithmic spiral. Romanesco tastes more aromatic than common cauliflower and also contains more vitamins and minerals. Because of its very distinctive shape the Romanesco is also called turret cabbage or minaret cabbage. Natural location: Romanesco is a cauliflower variety that has been cultivated around the Italian city of Rome, hence its name. In the kitchen: Harvest as soon as the middle flower bud has properly developed, but is still closed. Cut off the whole stalk with flowers and remove the rooting and all other remaining parts of the plant from the compost. Cauliflower can be stored in the vegetable drawer of your fridge for about two or three days, before it will start to soften up. If you add some sugar and a dash of lemon juice to the boiling water, the cauliflower will keep its colour. Usually, cauliflower is cooked in saltwater and, in order to preserve the nice visual appearance, prepared as whole. However, you may as well cut it into smaller pieces to speed up the cooking process and cook the pieces more evenly. In Asian cuisine, smaller pieces of cauliflower are seared and cooked only for a short time in a wok and then served crunchy. Cauliflower pieces can also be prepared raw or blanched briefly as a raw vegetable salad. It is also very easy to make a cauliflower cream soup: for this, you just add some floury cooking potatoes and a cup of cream, and refine it with a little bit of nutmeg.