Math Never Tasted So Good

I have great news for all you brassica fans out there:  Romanesco Cauliflower is now in season at Weiser Family Farms! 

It is one of the most beautiful and mathematical vegetables out there. It tastes like a mild cauliflower in that it does not have the bitter aftertaste of white cauliflower.  It is a cool shade of lime-green, with tightly packed florets, that make mathematically perfect fractals.  These awesome green spirals of cauliflower are really delicious and will be the center piece of any meal they appear in.

Check out this recipe for Romanesco Cauliflower and Rigatoni:

Ingredients:

• Salt and black pepper
• 1 pound rigatoni pasta
• 3 tablespoons butter
• 1 large onion, chopped
• 2 large cloves garlic, finely chopped
• 1/2 cup dry white wine
• 1 cup chicken or vegetable stock
• 1 head romanesco broccoli or broccolini, cut into florets
• 1 teaspoon grated lemon peel
• 2 sprigs rosemary, finely chopped
• 1/2 teaspoon crushed red pepper
• 2/3 cup grated pecorino-romano cheese (a couple of generous handfuls), plus more to pass around the table
• 1/2 cup chopped walnuts, toasted 

Directions:

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving a couple of ladlefuls of the pasta cooking water.  While the pasta is working, in a large, heavy saucepan or Dutch oven, melt the butter over medium-high heat. Add the onion and garlic and cook until golden, 6 to 7 minutes. Stir in the wine for 1 minute, then the chicken stock. Add the broccoli, lemon peel, rosemary and crushed red pepper; season with salt and black pepper. Cover and cook for 10 minutes.  In a serving bowl, toss the pasta, reserved pasta cooking water, cooked vegetables, cheese and nuts for a minute. Season with salt and black pepper and serve, passing extra cheese at the table.

*copyright Rachel Ray