A Captivating Vegetable Romanesco Recipe

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 #yourguardianchef #italianrecipes #vegetarianrecipes
Course Appetizer
Cuisine Italian
Keyword 1 pot meal, Italian Vegetable, Pasta and sausages
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 12 cupcakes
Calories 155kcal
Author Laura Tobin


  • 1 Romanesco cabbage you will need only half
  • 1 tbsp salt to boil the romanesco in salted water
  • 3 large carrots
  • 1 cup flour
  • 1/2 cup butter
  • 4 fresh eggs
  • 1/2 cup grated Gruyere cheese
  • 1 tsp salt
  • 1 package baking powder 3 tsp


  • Cut the florets of the romanesco making sure you have some large ones to use over the cupcakes
  • Boil them for 10 minutes in salted water
    Boil the romanesco for 10 minutes
  • Drain them and blanch them by immersing them in icing water to preserve the nice green colour.  
  • Clean the carrots and boil them for 20 minutes
    Boil the carrots for 20 minutes
  • Mash the carrots and let them cool down completely
    mash the carrots
  • Whip the butter until soft, then add the eggs
  • Sift the flour with the baking powder and the salt and add to the mix
  • Last, add the carrot mash and the cheese
    Mix all the ingredients with the carrots mash
  • Distribute the carrot mix into the 12 muffins moulds
    Put the carrots mix in the cupcakes molds
  • Top the muffins with the romanesco florets
    bake for 35 minutes
  • Bake for 35 minutes
  • Arrange over a serving dish. They can be served warm or at room temperature
    A captivating vegetable romanesco recipe serving


Calories: 155kcal | Carbohydrates: 9g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 80mg | Sodium: 892mg | Potassium: 93mg | Vitamin A: 2915IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 0.8mg