Although in Italy there are a number of recipes dedicated to Romanesco cauliflower, in the rest of the world it is usually prepared like conventional broccoli. Like conventional broccoli, overcooking Romanesco will result in a texture some people find unpleasant. The texture is more tender than cauliflower, making it suited to raw use as crudités. It is also known as coral broccoli, as it is patterned in an almost fractal style.
This food is very low in Saturated Fat and Cholesterol. It is also a good source of Protein, thiamine, Riboflavin, Niacin, Magnesium and Phosphorus, and a very good source of Dietary Fibre, Vitamin C, Vitamin K, Vitamin B6, Folate, Pantothenic Acid, Potassium and Manganese.