Romanesco Cauliflower, Organic | Abel & Cole

Romanesco Cauliflower, Organic

(£2.65 each)
Organic Vegan
Romanseco is the Rolls Royce of organic cauliflowers. It’s a touch nutty and a bit less creamy than your average white cauli. It's simply delicious and deliciously simple to roast with oil for 15-20 mins and toss with a warm tangle of tagliatelle.

Country of Origin - Italy
Class - Minimum Class 2

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John Danby grows our romanesco cauliflowers (and white, orange and green ones too) in Wrangle, Lincolnshire.  It is a family affair with John's wife Christine and dad George and wife Pearl all lending a hand when it gets busy. The Danbys grow a lot of our brassicas - red cabbages, green cabbages, broccoli, Brussels sprouts and also potatoes, chard, and bunched beetroot. 

Storage & prep

Pull away the leaves and slice the cauliflower into florets if you are boiling or steaming it. You should avoid overcooking cauliflower, and attempt to keep it from breaking up. If your piece of cauliflower has a thick stalk, just cut a cross into it, so the boiling water can go right to its centre, to ensure the perfect texture. If you are going to eat your cauliflower raw i.e. salads, dips, keep it well wrapped up in your fridge to keep it fresh. If you are going to cook it, it should still be kept in your fridge, but will keep well enough unwrapped.

To the roast kit

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