Recipe type: main dish

Prep time: 10 min

Total time: 35 min

Serves: 4-6

Recipe adapted from

Romanesco is an edible flower! The vegetable originates from Italy, where it was first identified in the 16thcentury. Romanesco has a soft texture and pleasant nutty-cauliflower flavor.

Romanesco has high levels of carotenoids which helps to promote glowing skin. It also is high in iron, vitamin C and folate, which combat anemia and are beneficial for healthy reproductive systems.



1 head Romanesco

400g orecchiette or cavatelli pasta

1 clove garlic, thinly sliced

4 ounces grated pecorino romano cheese, divided or ½ cup nutritional yeast (vegan option)

2 ounces grated parmigianoreggianocheese

2 tbsp heavy cream or 1 tbsp silken tofu mixed with 1 tbsp soy milk ( vegan option )

1 tbsp + 2 tsp extra virgin olive oil

1 ½ tsp black pepper

Salt, to taste


Remove the exterior leaves of the romanescoand separate into bite sized florets. Blanch in a large pot of boiling water until almost tender, about 3 minutes. Remove and place in an ice bath to stop cooking.

Cook pasta according to instructions, until al dente. Drain pasta, reserving 1 ½ cups of cooking water. Return pasta to the empty pot.

Over medium heat, add 1 tbsp olive oil to a saucepan. Sauté garlic slices, add romanescoand a pinch of salt and sauté briefly.

Place 1 cup each of pecorino and parmigianocheese in a medium bowl. Slowly whisk in 1 cup reserved cooking water. Whisk in cream, 2 tsp olive oil and black pepper. Slowly pour cheese mixture over pasta. Let pasta rest 1-2 minutes to allow sauce to thicken. Add Romanesco mixture and stir again. Top with remaining pecorino cheese. Enjoy immediately.

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