Comments on: A Delicious Fractal

By: Kwang

Kwang — Wed, 19 Nov 2008 18:47:54 +0000

I purchase one just this weekend at a local farmer’s market. I drizzled with olive oil, seasoned with garlic powder and salt. Roasted in a foil pouch at 400 degrees until tender. Dee-licious…

By: lefox

lefox — Mon, 10 Nov 2008 13:51:16 +0000

The veg is lovely just steamed for 12 - 15 minutes and dressed with a little butter, salt and pepper. Very tender, nutty and buttery flavour.

By: zaytuun

zaytuun — Tue, 28 Oct 2008 06:46:57 +0000

beautiful fractals!
thanks for the info

regards,
zaytuun | Fractal Art WebGallery

By: Clifford

Clifford — Mon, 25 Feb 2008 15:35:15 +0000

Thanks for the recipe suggestion, Bob. I actually did something a lot simpler - brushed it with olive oil and roasted it in the oven for a short while. Very tasty. It is somewhere between a cauliflower and broccoli.

-cvj

By: Jonathan

Jonathan — Fri, 22 Feb 2008 23:42:22 +0000

It’s a beautiful vegetable, and comes in a variety of colours! I had this one last week:
http://flickr.com/photos/jonstraveladventures/2283951769/

By: Bob

Bob — Wed, 13 Feb 2008 02:28:20 +0000

Cauliflower has its texture change depending upon how you cook it and how you cut it as well. In India they like to cut it like bread into slices first and then into smaller pieces so that when you stir fry it in olive oil you will trap the juice into the vegetable better. What they do a lot is to first stir fry in the olive oil and be sure to cover. You then add a few teaspoons of cold water after three minutes and cover again after a slight stir. Now you are stir steaming until you add the major grey chutney (two teaspoons to serve one)at the 5 minute mark, stir and cover all over a medium to low flame.

I usually slice up one small potato and a red pepper. The potato goes in right away with the cauliflower and the pepper goes in after the chutney at about the last 3 minutes.

Total cooking time: 10 minutes. Sometimes I add Pad Thai noodles and chili sauce which I make seperately.

This is an official warning..The major grey chutney is really addictive to the taste buds.

By: Athena

Athena — Tue, 12 Feb 2008 03:23:32 +0000

I’d like to know what the texture is like when it’s cooked, and then finally when as it’s being chewed. To me, that’s just as fascinating as the appearance. : )

By: Chanda

Chanda — Tue, 12 Feb 2008 00:19:42 +0000

True story! I once used this vegetable (and it’s fractal nature) to give a technical talk on cosmology. Although, I knew it as a broccoflower.

By: pedant

pedant — Mon, 11 Feb 2008 17:53:43 +0000

The first time I saw one of these romanesco cauliflowers I was entranced, bought it and admired it until it was well past its sell-by date and quite inedible. Subsequent purchases were consumed; their great beauty was not matched by their flavour, which was not as good as that of the bog standard choufleur.

By: Elliot

Elliot — Mon, 11 Feb 2008 17:46:35 +0000

And it’s good for you too. Those sulfur containing vegetables (brocoli, cabbage etc.) are protective against multiple types of cancer.

By: Yvette

Yvette — Mon, 11 Feb 2008 05:34:36 +0000

Now that is pretty sweet! You are forgiven for posting it.