This fascinating, edible flower bud Romanesco is a mathematical wonder and nature’s art, all in one. Also called Romanesco Brocolli, Roman Cauliflower or by many other names, Romanesco was first documented in Italy and is Chartreuse in color (a color between yellow and green).
Romanesco belongs to the broccoli, cauliflower, brussels sprouts, and cabbage family. It tastes similar to Cauliflower with a bit more on the nuttier, crispier, crunchier side.
Romanesco has a striking appearance because its form is a natural approximation of a fractal.
The number of spirals on the head of Romanesco broccoli is a Fibonacci number. Fibbaonci used to derive the Golden ratio. Phi is the symbol used to represent the Golden ratio. The Golden Ratio is a mathematical ratio. It is commonly found in nature, and when used in design, it fosters organic and natural-looking compositions that are aesthetically pleasing to the eye.
Romanesco is self-similar in character. In mathematics, a self-similar object is exactly or approximately similar to a part of itself (i.e. the whole has the same shape as one or more of the parts).
If you have watched the recent Indian blockbuster movee Super 30, you would remember Hrithik Roshan’s funny dialogue about Phi saying ‘tumhare chehre mein Phi nahin hai 😉
Romanesco can be eaten raw or can be roasted, steamed, blanched, broiled or boiled. It can be made into a soup, salad or curry. It has quite a versatile use that way.
Nutritionally, romanesco is rich in vitamin C, vitamin K, dietary fiber, and carotenoids.
What a fascinating world of Food, Fibonacci and Photography! Sharing this nature’s wonder on #WorldPhotographyDay. I clicked this picture using a Macro lens on my Nikon camera. The top of the Romanesco was cut off, otherwise, it resembles one of the buds as well.
Here is a Vegan, Gluten-free, Plantbased recipe of Roasted Romanesco with Lemon Zest & Garlic.
Roasted Romanesco with Lemon & Garlic
- 1 Romanesco
- 2 teaspoons Lemon juice
- 1/2 teaspoon Lemon Zest
- 2 cloves Garlic, finely chopped
- 1 tablespoon Olive oil
- 1/2 teaspoon Sea-Salt
- Clean and cut the Romanesco into medium-sized florets. Arrange it on a sheet pan.
- Add some lemon juice, sprinkle some lemon zest and finely chopped garlic, and drizzle some olive oil or avocado oil on top of it. Sprinkle some sea-salt on top of it.
- Preheat the oven to 400 degrees Fahrenheit. Once the oven is hot, put the sheet pan in the oven and roast it for 10-12 minutes. Remove from oven when ready and serve it as a side dish or add it to salads. Enjoy!
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