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	Romanesca cauliflower; Romanesco rolling pin rollmops romaine lettuce Romanesca cauliflower; Romanesco Romano cheese Rome Beauty apple Roquefort cheese Definition: [roh-mah-NEHS-kah (koh)] Though classified as (and also called) a summer cauliflower, this vegetable's appearance is so uniquely striking that it deserves its own listing. Like regular cauliflower, Romanesca has a tightly compact head of florets attached by clusters of stalks--but there the similarity in appearance ends. Romanesca, which hails from northern Italy, is a beautiful pale lime green color; its florets, rather than being rounded, rise in a pyramid of pointed, spiraling cones. Its flavor is somewhat more delicate than that of regular cauliflower. Romanesca is available only briefly--from September through November. Choose a firm head with crisp leaves. Store in a plastic bag in the refrigerator for up to 1 week. Romanesca can be cooked in any fashion suitable for regular cauliflower. It makes beautiful crudités, and is stunning cooked whole. See also broccoflower; cauliflower. --Copyright (c) 1995 by Barron's Educational Series, from The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst
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