Romanesco

¡Lo sentimos, esta página aún no está disponible en español! Estamos trabajando tan rápido como podemos para traducir todo nuestro contenido, gracias por tu paciencia y apoyo.

Fresh or frozen romanesco that’s been cooked until soft can be introduced as soon your baby is ready for solids which is generally around 6 months of age.

All that vitamin C in romanesco helps your baby’s body absorb iron from plant foods, so try serving the vegetable alongside iron-rich foods like beans, lentils, mushrooms, or tofu.

Yes if it is raw. When romanesco is cooked (as the vast majority of recipes call for), it shouldn’t pose any unusual risk.

For more information, visit our section on gagging and choking and familiarize yourself with common choking hazards.

No. Allergies to romanesco are rare. That said, one could be allergic to any food in theory. As you would when introducing any new food, start by offering a small quantity on its own for the first couple of servings and watch closely. If there is no adverse reaction, gradually increase the quantity over future meals.

Absolutely. Romanesco is loaded with vitamin C, which helps our bodies absorb plant-based iron. (Iron is a critical nutrient for developing babies.) Romanesco is also a great source of fiber, vitamins B and K, and antioxidants that power your baby’s organs and immune system. Depending on the soil in which it’s grown, romanesco may also contain traces of iron, potassium, and other minerals.

Romanesco is shorthand for Roman cauliflower—a beautiful, lime-green vegetable with mesmerizing florets that form a fractal that delights adults and babies alike. Grown in Italy since the 16th century, the heirloom vegetable tastes mildly nutty and sweet, more like broccoli than cauliflower, but like its cruciferous cousins, it’s packed with nutrition. Check out our serving suggestions!