Romanesco broccoli, also known as Roman cauliflower, Broccolo Romanesco, or simply Romanesco, is an edible flower bud of the species Brassica oleracea. First documented in Italy, it is chartreuse in color. Romanesco has a striking appearance because its form is a natural approximation of a fractal (you are totally allowed to nerd out on that).
When compared to a traditional cauliflower, its texture as a vegetable is far more crunchy, and its flavor is not as assertive, being delicate and nutty.
Storage & Preparation
Keep unwashed Romanesco in a plastic zip-top bag in the fridge; you can chop it into florets, but rinse just prior to using. It'll start to lose quality after a week, we recommend cooking it within 2-3 days of receiving it (you'll probably be so excited to cook it that you won't want to wait, anyway!).
Source: Bon Appetit
Garlic and Lemon Roasted Romanesco