A Captivating Vegetable Romanesco Recipe

The complexity and beauty of this vegetable are so intriguing, I had to come up with a Romanesco recipe that preserves and enhances its captivating fractal design.

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This vegetable is a cross between broccoli and cauliflowers.

Not only it is beautiful to watch but it is also delicious to eat.

It has a sweet nutty flavour and a firm consistency which makes it perfect for soups.

As a winter comfort food, I make a mashed Romanesco soup and add pasta and sausages.

It is one of my family favourite.  

However, as I love to watch the intrinsic fractal design of this vegetable, I decided to create a recipe where its shape was preserved and enhanced.

When I was little, I used to make a savoury carrot cake flan, so I decided to experiment with it to create savoury muffins.

I used the gorgeous Romanesco floret to top the muffins replacing the usual icing.


The crispy buttery cheesy carrot dough is the perfect match to a creamy nutty Romanesco, but that is not all. 

What a perfect combination of colours!

Not only those muffins have a beautiful pastel shade which is perfect for Easter Monday Picnic, they even have the colour of the Irish Flag.

So for the joy of my Irish husband, I will make them again for St Patrick's day.

A Captivating Vegetable Romanesco Recipe Open

Put the carrots mix in the cupcakes molds

To make the cupcakes I use the cupcake silicon molds, they are so easy to use and to clean.

You don't need to mess with butter and flour. (Amazon affiliate link)

Here you can find out more about my baking tools or my kitchen checklist

A Captivating Vegetable Romanesco Recipe

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5 from 9 votes
A Captivating Vegetable Romanesco Recipe

A Captivating Vegetable Romanesco Recipe
Prep Time
15 mins

Cook Time
40 mins

Total Time
55 mins


The complexity and beauty of this vegetable are so intriguing, I had to come up with a Romanesco recipe that preserves and enhances its captivating fractal design



1 pot meal, Italian Vegetable, Pasta and sausages
Servings: 12 cupcakes
Calories: 194 kcal

  • 1
    Romanesco cabbage
    you will need only half
  • 1
    to boil the romanesco in salted water
  • 3
    large carrots
  • 150
  • 150
  • 4
  • 1/2
    grated Gruyere cheese
  • 1
  • 1
    baking powder
    3 tsp

  1. Cut the florets of the romanesco making sure you have some large ones to use over the cupcakes

  2. Boil them for 10 minutes in salted water

    Boil the romanesco for 10 minutes
  3. Drain them and blanch them by immersing them in icing water to preserve the nice green colour.  

  4. Clean the carrots and boil them for 20 minutes

  5. Mash the carrots and let them cool down completely

  6. Whip the butter until soft, then add the eggs

  7. Sift the flour with the baking powder and the salt and add to the mix

  8. Last, add the carrot mash and the cheese

    Mix all the ingredients with the carrots mash
  9. Distribute the carrot mix into the 12 muffins moulds

    Put the carrots mix in the cupcakes molds
  10. Top the muffins with the romanesco florets

  11. Bake for 35 minutes

  12. Arrange over a serving dish. They can be served warm or at room temperature

Recipe Notes

Calories 194 calories per serving
Fat 14 gr per serving
Carbohydrates 11 gr per serving
Proteins 6 gr per serving
Sugar 2 gr per serving
Sodium 3634 mg per serving

Nutritional information is provided for general purpose only. It is not intended to amount to advice on which you should rely.


  23 comments for “A Captivating Vegetable Romanesco Recipe

  1. 2nd March 2018 at 6:39 pm

    WoW, these look so much fun n delicious to make. I’ve cooked with Romanesco before but never added it to a flan. Pinning to try soon.

    • Laura
      3rd March 2018 at 10:58 am

      Thank you Molly, let me know what you think when you make it. I look forward to have your feedback

  2. 2nd March 2018 at 7:18 pm

    Ohh that sauce sounds delicious! And I feel like it’s super versatile. I can think of so many ways to use it!

    • Laura
      3rd March 2018 at 10:57 am

      Thank you, yes you can make so many things with it

  3. 2nd March 2018 at 7:24 pm

    It looks like something from the future doesn’t it?! I love how you thought of how to make sure it’s unique design stayed present.

    • Laura
      3rd March 2018 at 10:56 am

      Thank you Pam, it does look like something from the future

  4. 2nd March 2018 at 7:29 pm

    wow cool! Those romanesco veggies look sooo psychedelic! heehee! I love how you made a carrot cake savoury! The sweetness from the carrot and the saltiness of the cheese sounds so heavenly together!

    • Laura
      3rd March 2018 at 10:56 am

      Thank you Joyce. It is indeed

  5. 2nd March 2018 at 8:08 pm

    Such a great use for Romanesco! I love that color. I have seen Romanesco in the store, but haven’t really known how to prepare it.

    • Laura
      3rd March 2018 at 10:55 am

      Thank you Tara, you should really try it

  6. 2nd March 2018 at 8:14 pm

    Yum, Yum! I’ve never had this romanesco vegetable but I am so intrigued that I want to run out and get some! I love both sweet and savory muffins and this muffin looks so delicious! I think I’ll make this for my sister as she loves savory muffins! I can’t wait to taste these delights!

    • Laura
      3rd March 2018 at 10:54 am

      You really need to try it, it is worth even a long drive to the shop

  7. 3rd March 2018 at 3:45 am

    Wonderful! My little girl love carrots, never tried carrot cupcakes before. Thanks for sharing.

    • Laura
      3rd March 2018 at 10:51 am

      Thank you Melve, I am sure she will like those ones

  8. 3rd March 2018 at 9:59 am

    What a great looking idea, I love the little caught bits on the tip of the cauliflower, I bet that adds a lovely bitter seasoning… Romanesco caulifllower always looks so spectacular!

    • Laura
      3rd March 2018 at 10:50 am

      Thank you Brian, I could stare at it for hours

  9. Elizabeth Speicher
    4th March 2018 at 3:45 am

    This recipe is intriguing, and I would love to make it soon. The recipe ingredients list calls for 1/2 cup grated Gruyere cheese, but I do not see it in the recipe instructions. I’ve checked a couple of times, but I might just be missing it. Is it incorporated in the batter or is it a topping?

    Elizabeth Speicher

    • Laura
      4th March 2018 at 5:48 pm

      Thank you for letting me know. The cheese is incorporated into the mix. I will add it to the instructions

  10. Beth
    4th March 2018 at 5:08 pm

    This is such a unique recipe! I have a recent with obsession with Romanesco! You are so right, it is captivating!

    • Laura
      4th March 2018 at 5:50 pm

      Thank you Beth, it is like an obsession to me. So beautiful

  11. 5th March 2018 at 12:01 pm

    As promised, these are truly captivating!!! I want to eat these little alien science project muffins! Tee hee <3

    • Laura
      5th March 2018 at 12:28 pm

      Hello Cakespy, I am glad you like those little cakes. Making the most of scientific beauty

  12. Luna
    18th May 2018 at 11:03 am

    BELLO! Super simpatico!

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