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    Home » Recipes » Starters

    Easy Baked Romanesco Broccoli Recipe with Parmesan

    Published: Mar 2, 2018 · Modified: Aug 19, 2024. This post may contain affiliate links. Please read my disclosure policy.

    Recipe Jump to Video
    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 #yourguardianchef #italianrecipes #vegetarianrecipes
    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 #yourguardianchef #italianrecipes #vegetarianrecipes
    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 #yourguardianchef #italianrecipes #vegetarianrecipes
    A Captivating Vegetable Romanesco

    This easy Romanesco broccoli recipe enhances the fractal design of this unique vegetable. The broccoli florets are showcased as the topping of a savory cupcake made with carrots, butter, and plenty of Parmesan cheese. The crispy, buttery, cheesy carrot dough perfectly combines with the unique flavor of this creamy, nutty roman cauliflower, but that is not all. Orange and chartreuse color, what a perfect combination! Those muffins have a beautiful pastel shade perfect for Easter Monday Picnic, St Patrick's day, or as miniature Christmas trees.

    Romanesco broccoli recipe savory cupcakes cut in half to see the middle
    Jump to:
    • Romanesco broccoli recipes
    • Ingredients
    • Instructions
    • Top tips
    • When to serve this romanesco recipe
    • Storage
    • Equipment (Commissions Earned)
    • Substitution
    • More savory vegetable starters
    • 📋 Easy Romanesco Broccoli Recipe In Parmesan Muffin
    • Fractal shape
    • Health benefit
    • Fun facts

    Romanesco broccoli is a cruciferous vegetable, a cross between broccoli and cauliflower, and it is also called broccoflower, but do not worry, it is not genetically engineered.

    You can read more about it in this interesting article: A Brief History of Genetic Engineering

    They are naturally bred and belong to the brassica family of vegetables.

    Romanesco, broccoli, brussels sprouts, cabbage, cauliflower, collard greens, kale, and turnips contain substances that may protect against cancer.

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

    It has a sweet, slightly nutty flavor and a firm consistency, making it perfect for soups.

    Romanesco cabbage

    Romanesco broccoli recipes

    I grew up with this classic Roman vegetable.

    My mother would use it in place of broccoli or cauliflower recipes.

    For example, you can make a romanesco cauliflower pasta following the recipe for Cavatelli and broccoli.

    As a winter comfort food, I make Romanesco soup and add pasta and sausages for a more consistent meal.

    It is one of my family's favorite healthy recipes.

    You can also serve it as a simple side dish just boiled and seasoned with extra virgin olive oil and lemon juice, or sauteed with garlic and chilly pepper flakes.

    Romanesco soup with merguez

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

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

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

    Romanesco broccoli recipe savory cupcakes cut in half to see the middle

    Ingredients

    • Broccoli romanesco: if you cannot find them in your local grocery store in the produce section, look for them at the farmers' markets during late fall
    • Large carrots
    • Flour
    • Butter at room temperature. Remove the butter from the fridge an hour before. Do not melt the butter; the butter should be soft, not liquid.
    • Fresh eggs
    • Grated Parmesan cheese: I always keep a batch of frozen cheese in my freezer. Here are my Secrets to Freezing Essential Ingredients to make fresh meals faster
    • Salt

    See the recipe card for the quantity

    ingredients for savory cupcakes

    Instructions

    Preparing the Romanesco

    1. Cut the florets of the Romanesco heads with a sharp knife, 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
    1. Drain and blanch them by immersing them in icing water to preserve the nice green color.
    immerse the romanesco into icing water

    Making the carrot muffins

    1. Clean the carrots and boil them for 20 minutes with a little salt
    2. Mash the carrots with a blender or a vegetable strainer and let them cool down completely

    Hint: you can also mash with the carrots the smaller florets, although they will add a greenish color tone to the muffins

    boil the carrots and mash them
    1. Whip the butter at room temperature until soft, then add the eggs
    2. Sift the flour with the baking powder and the salt and add to the mix
    3. Last, add the carrot mash and the cheese
    Make the muffins dough
    1. Distribute the carrot mix into the 12 muffin molds
    2. Top the muffins with the romanesco florets
    3. Bake for 35 minutes in a hot oven at 355 F - 180 C
    4. Arrange over a serving dish.
    5. This simple recipe can be served warm or at room temperature

    Hint: if you have leftover florets, you can serve them cold seasoned with extra-virgin olive oil and lemon or sautéed in a pan with oil, garlic, and red pepper flakes.

    making the Romanesco cupcakes

    Top tips

    • If you cannot find romanesco, you can substitute with broccoli or cauliflowers
    • To maintain the bright green color of the Romanesco, immerge in iced water once you strain them from their boiling water
    • Remove the butter from the fridge an hour before. Do not melt the butter; the butter should be soft, not liquid.
    • Before you make the muffin mix, make sure the carrot mash is completely cold; otherwise, it will cook the egg
    • You can also mash with the carrots the smaller florets, although they will add a greenish color tone to the muffins
    • If you have leftover florets, you can serve them cold seasoned with extra-virgin olive oil and lemon or sautéed in a pan with oil, garlic, and red pepper flakes.
    Romanesco cupcakes in silicon moldings

    When to serve this romanesco recipe

    These savory cupcakes can be served for healthy dinners as an easy savory side dish with roasted meat, vegetarian meals, buffet parties, or picnics.

    Because of their firm but soft consistency, these cupcakes can be eaten with a knife and fork on a plate or with your hands on a picnic or standing party.

    They are nice warm or at room temperature.

    They can also be served for healthy breakfasts or school lunches.

    Romanesco cupcakes served on a tray

    Storage

    Store those Romanesco cupcakes in an airtight container in the fridge for 3 to 4 days.

    They can be frozen, but I never like to freeze vegetables if not strictly necessary.

    Equipment (Commissions Earned)

    To make this recipe you need the following equipments:

    • Blender or electrical vegetable strainer or manual to mash the carrots
    • Silicon molds or paper molds for cupcakes
    • Muffin pan
    Romanesco broccoli cupcakes in silicon molds and muffin pan

    Substitution

    If you cannot find the Romanesco broccoli, use the cauliflower or regular broccoli florets instead.

    You can also substitute Parmesan cheese with Pecorino cheese or gruyere cheese.

    If you want darker red colour muffins for a Christmas party, you can substitute the carrots with beetroots

    Romanesco cupcakes cut in half to see the inside

    More savory vegetable starters

    If you like this recipe and you would like to make a buffet with more vegetable starters, here are some ideas:

    • Wild asparagus flans
    • Ham Spread Terrine With Cognac
    • Baked frittata with wild mushrooms
    • Italian zucchini frittata
    • Fried zucchini flowers
    • Fried eggplants balls
    cupcakes with wild asparagus

    If you are making this Easy Romanesco Broccoli Recipe In Parmesan Muffin leave your comment below I would like to hear from you. You can find more delicious ideas if you FOLLOW ME on Facebook, YouTube, or sign up to my newsletter.

    A Captivating Vegetable Romanesco Recipe Open

    📋 Easy Romanesco Broccoli Recipe In Parmesan Muffin

    5 from 9 votes
    Laura Tobin
    Servings 12 cupcakes
    Prep Time 15 minutes mins
    Cook Time 40 minutes mins
    Total Time 55 minutes mins
    Print Recipe Save Saved! Pin Recipe
    This easy Romanesco broccoli recipe enhances the fractal design of this unique vegetable. The broccoli florets are showcased as the topping of a savory cupcake made with carrots, butter, and plenty of Parmesan cheese. The crispy, buttery, cheesy carrot dough perfectly combines with the unique flavor of this creamy, nutty roman cauliflower, but that is not all. Orange and chartre use color, what a perfect combination! Those muffins have a beautiful pastel shade perfect for Easter Monday Picnic, St Patrick's day, or as miniature Christmas trees.
    Prevent your screen from going dark

    Equipment

    • KitchenAid Mixer
    • Vegetable Strainer
    • Braun blender
    • Manual Vegetable Grinder
    • Silicone Baking Cups
    • Muffin pan
    • All-Clad Sauce Pan 3-Quart
    • Party Paper Baking Cups 2 in - 5 cm

    Ingredients
     

    • 1 Romanesco cabbage you will need only half
    • 1 tablespoon salt to boil the romanesco in salted water
    • 3 large carrots
    • 1 cup flour
    • ½ cup butter at room temperature
    • 4 fresh eggs
    • ½ cup grated Parmesan cheese
    • 1 teaspoon salt
    • 1 teaspoon baking powder 2 tsp

    Instructions
     

    Preparing the romanesco

    • Cut the florets of the romanesco making sure you have some large ones to use over the cupcakes
      1 Romanesco cabbage, 1 tablespoon salt
    • Boil them for 10 minutes in salted water
    • Drain them and blanch them by immersing them in icing water to preserve the nice green colour.  

    Making the carrot muffins

    • Clean the carrots and boil them for 20 minutes
      3 large carrots
    • Mash the carrots and let them cool down completely
    • Whip the butter until soft, then add the eggs
      ½ cup butter, 4 fresh eggs
    • Sift the flour with the baking powder and the salt and add to the mix
      1 cup flour, 1 teaspoon salt, 1 teaspoon baking powder
    • Last, add the carrot mash and the cheese
      ½ cup grated Parmesan cheese
    • Distribute the carrot mix into the 12 muffins moulds
    • Top the muffins with the romanesco florets
    • Bake for 35 minutes 355 F - 180 C
    • Arrange over a serving dish. They can be served warm or at room temperature

    Video

    Notes

    • If you cannot find romanesco, you can substitute with broccoli or cauliflowers
    • To maintain the bright green color of the Romanesco, immerge in iced water once you strain them from their boiling water
    • Remove the butter from the fridge an hour before. Do not melt the butter; the butter should be soft, not liquid.
    • Before you make the muffin mix, make sure the carrot mash is completely cold; otherwise, it will cook the egg
    • You can also mash with the carrots the smaller florets, although they will add a greenish color tone to the muffins
    • If you have leftover florets, you can serve them cold seasoned with extra-virgin olive oil and lemon or sautéed in a pan with oil, garlic, and red pepper flakes.

    Nutrition

    Calories: 155kcalCarbohydrates: 9gProtein: 4gFat: 10gSaturated Fat: 6gCholesterol: 80mgSodium: 892mgPotassium: 93mgVitamin A: 2915IUVitamin C: 1mgCalcium: 76mgIron: 0.8mg
    Tried this recipe?Please consider Leaving a Review!
    important notes on ingredients

    Fractal shape

    Romanesco broccoli is a fascinating example of a naturally occurring fractal in nature. Fractals are complex patterns that repeat themselves at different scales, and Romanesco broccoli displays this characteristic in its unique and striking appearance.

    The Romanesco broccoli has a self-similar pattern that repeats itself at different scales, creating a cone-shaped head composed of smaller conical shapes.

    These conical shapes are made up of spiraling points, which are themselves composed of even smaller spiraling points, and so on, repeating the pattern at smaller and smaller scales.

    The overall shape of the Romanesco broccoli is sometimes described as a fractal spiral or a logarithmic spiral, with each spiral appearing to be an identical copy of the larger spiral but on a smaller scale. The result is a visually stunning, intricate, beautiful, and mathematically intriguing shape.

    savory romanesco cupcakes served on a tray

    Health benefit

    In addition to its striking appearance and delicious flavor, Romanesco broccoli also has several potential health benefits.

    Like other cruciferous veggies, it contains antioxidants such as beta-carotene and lutein, which may help to protect against cancer and other chronic diseases.

    Thanks to its high dietary fiber content, it may also support healthy digestion and gut function.

    baked romanesco cupcakes

    Fun facts

    The cultivation of Romanesco broccoli in Lazio has been documented in numerous historical texts dating back to ancient times. Romanesco broccoli, created by isolating local populations of cauliflower in the mid-1800s, has been a source of inspiration for various writings. In 1834, Giuseppe Gioacchino Belli called a greengrocer "Tozzetto" (torso del broccolo) because he cultivated and sold Romanesco broccoli. Historical records have been found in ancient farm booklets detailing the amount of Romanesco broccoli sold.

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    Reader Interactions

    Comments

    1. Molly Kumar

      March 02, 2018 at 6:39 pm

      5 stars
      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.

      Reply
      • Laura

        March 03, 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

        Reply
    2. Liz @ I Heart Vegetables

      March 02, 2018 at 7:18 pm

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

      Reply
      • Laura

        March 03, 2018 at 10:57 am

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

        Reply
    3. Pam Greer

      March 02, 2018 at 7:24 pm

      5 stars
      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.

      Reply
      • Laura

        March 03, 2018 at 10:56 am

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

        Reply
    4. Joyce

      March 02, 2018 at 7:29 pm

      5 stars
      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!

      Reply
      • Laura

        March 03, 2018 at 10:56 am

        Thank you Joyce. It is indeed

        Reply
    5. Tara

      March 02, 2018 at 8:08 pm

      5 stars
      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.

      Reply
      • Laura

        March 03, 2018 at 10:55 am

        Thank you Tara, you should really try it

        Reply
    6. Elaine @ Dishes Delish

      March 02, 2018 at 8:14 pm

      5 stars
      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!

      Reply
      • Laura

        March 03, 2018 at 10:54 am

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

        Reply
    7. melve

      March 03, 2018 at 3:45 am

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

      Reply
      • Laura

        March 03, 2018 at 10:51 am

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

        Reply
    8. Brian Jones

      March 03, 2018 at 9:59 am

      5 stars
      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!

      Reply
      • Laura

        March 03, 2018 at 10:50 am

        Thank you Brian, I could stare at it for hours

        Reply
    9. Elizabeth Speicher

      March 04, 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?

      Thanks,
      Elizabeth Speicher

      Reply
      • Laura

        March 04, 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

        Reply
    10. Beth

      March 04, 2018 at 5:08 pm

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

      Reply
      • Laura

        March 04, 2018 at 5:50 pm

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

        Reply
    11. cakespy

      March 05, 2018 at 12:01 pm

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

      Reply
      • Laura

        March 05, 2018 at 12:28 pm

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

        Reply
    12. Luna

      May 18, 2018 at 11:03 am

      BELLO! Super simpatico!

      Reply
    5 from 9 votes

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