It looks like psychedelic coral, but this edible flower in the brassicas (cruciferous) vegetable family.
It’s best served blanched, or cooked gently to preserve the texture and flavor, which is close to that of cauliflower, and the color, which is a mix of olive green with bits of gold running through.
I also learned it is absolutely delicious with pasta, and makes a great mid-week meal you can get on the table faster than getting takeaway.
This recipe uses one pan only, another bonus!
Cellentani pasta is a go-to for me for vegetarian pasta meals, because the cork screw shape grabs up veggies and beans nicely, but you can use whatever your fav is.
*Roasted garlic is a delicious and easy to prepare condiment to have around the kitchen. I make a bunch of heads when I already have my oven on for something else. Just cut the tops off a few heads, top with a little olive oil, salt, and herbs of choice, wrap in parchment paper, and bake at 350 degrees until it caramelizes, about 45 minutes. Store in the refrigerator, and squeeze garlic out of bulbs as needed. Spread on bread with brie, or stir into mashed potatoes or pasta dishes. It will keep in the refrigerator for about 5 days.
Romanesco - Leaves are edible and delicious!