Every one knows this fractal cabbage that is as beautiful as delicious: the romanesco! It is now not too difficult to find it in Japan too, and they even grow some in Isumi. Since I want to keep it simple and to be able to admire its beautiful shapes that usually I use it simply steamed, or roasted. And sometimes in quiche (all the romanesco recipes are here). I find that the oven slow roast and the quiche overall suit very well this cabbage, and its flavor suits the flavor of buckwheat and shiitake very nicely, so I made a quiche half flour half buckwheat flour, and in the egg base I added plenty of turmeric and pepper and slices of fresh raw shiitake and raw romanesco. And it gave a very subtle combination that was very pleasing.
Have a great week!
