Romanesco cauliflowers are characterized by high nutritional value. They are a source of vitamin C, vitamin K and carotenoids, as well as many micronutrients, such as sodium, potassium, magnesium, calcium, manganese, iron, copper, zinc, phosphorus, fluorine, chlorine and iodine. Their taste is described as milder than that of traditional cauliflowers, without the bitter aftertaste characteristic of the latter. They are creamy, with a slight nutty note. They can be eaten boiled, stewed and raw, e.g. as an addition to salads.
