I've never seen romanesque cauliflower sold in the local groceries where I shop but I've read about it in a few websites. We were excited to finally get a chance to try it. I cut off the tips from the tough base and slice the bigger tips in half. After transferring them to a roasting pan, I tossed them in olive oil, a little salt and pepper then cooked them until they were very tender.
|roasted romanesque cauliflower with pattypan squash|
|roast the vegetables until very tender|
|served with couscous for a light and healthy side dish|