Romanesco

Creamy-cheesy broccoli become a charred wonder in this vegetarian side you’ll be taking to all your summer gatherings.

Romanesco shows up in the late fall, tastes like a cross between cauliflower and broccoli, and is studded with fractal-shaped florets that make it look like a magical mythical structure.

Broccoli would be just as good in this pasta with recipe, as would diced winter squash such as butternut or acorn.

Gjelina chef Travis Lett says that getting a good, dark sear on the Romanesco cauliflower is critical to the flavor of the dish: “There’s a nuttiness when you get that color on it.”