Test your foodie cred
No, it's not the latest incarnation of the Buckyball or Marge Simpson's new hairdo. Hint: I recently picked it up at the Wedge.
It's Romanesco, a type of Brassica oleracea or Wild Mustard, a species whose cultivars include kale, collard greens, cauliflower, cabbage, kohlrabi, and broccoli. Romanesco is most closely related to cauliflower, except that it looks so much cooler with its fractal-like spikes and bright green color. I steamed this head of romanesco (its color lightened up a little) and found it to taste a lot like cauliflower, except with a slightly more tender texture.
Get the Food & Drink Newsletter
Our weekly guide to Minneapolis & St. Paul dining includes food news and reviews, as well as dining events and interviews with chefs and restaurant owners.