Romanesco cabbage au gratin.

Romanesco Gratin

ROMANESCO 101Romanesco is supposed to be a hybrid between cauliflower and broccoli. It’s part of the brassica family and its flavor resembles the broccoli one. It’s rich with vitamins C and K as well as loaded with fiber. It’s considered good for eye health, improves circulation and heart health and boosts digestive health. It’s thought to be easier to digest than cauliflower. The past few years it’s becoming increasingly popular in Greece and you can find it in most food markets around the country. Some of the factors that contribute to that are definitely its intricate pattern and funky look and low calorie content.

15 min
20 min


  • 2 tsp cumin seeds
  • 1 tsp fennel seeds
  • 1 tsp mustard seeds
  • 4 Tbsp extra-virgin Greek olive oil
  • 6 cloves garlic thinly sliced
  • 1 large head romanesco cut into florets
  • 1/2 cup grated Kefalotyri or Parmesan cheese
  • 1/3 cup plain dry breadcrumbs
  • Seasalt and freshly ground black or white pepper


  1. Preheat the oven to 400˚F/200˚C.
  2. Toast cumin, fennel, and mustard seeds in a large skillet over low-to-medium heat until fragrant, a couple of minutes. Transfer to a spice grinder or mortar and pestle and grind coarsely.
  3. Add oil and garlic to the pan and cook, stirring often, until fragrant, about 30 seconds. Remove from heat and add romanesco and the ground seeds. Toss to coat. Season with salt and pepper and carefully spread on a lined baking sheet.
  4. Mix together cheese and breadcrumbs and spoon on top. Roast, until tender and or until lightly browned and crispy, about about 15 minutes.

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