Cooking: Boil/Steam

If you’re boiling or steaming 5–6 minutes should suffice for average-sized florets, but start checking after 3 or 4, especially if the florets are small.

With such a stunning fractal pattern, a head of romanesco is impressive (and very quick and easy) to serve whole. Pare away the base and leaves and boil or steam the whole head for 10–12 minutes, until just tender. Refresh in cold water to keep its bright colour.