Romanesco Gratin Recipe

(62 ratings)

Romanesco Gratin
Total Time45 mins
Nutrition Per PortionRDA
Calories374 Kcal19%
Fat26 g37%
Saturated Fat15 g75%

Romanesco is a type of wild cabbage that’s also sometimes known as Roman cauliflower and has a range of health benefits. The green vegetable is full of iron, vitamin K, B vitamins and omega-3 fatty acids, all of which are really great for keeping your heart healthy, lowering your blood sugar levels and also lowering your cholesterol too.

This lovely dinner party recipe is not only a great conversation starter thanks to its unusual ingredients, but also makes a wonderful change from your usual cauliflower cheese or potato gratin side dish, so it’s a great one to try the next time you’re entertaining.

What’s more, this dish couldn’t be more simple to make. It takes just 45 minutes to cook and prepare but will serve up to four people, so it’s a great crowd feeder that tastes great. Try it next time you have friends over and you’ll not regret it!



  1. Put the romanesco into a steamer and steam for 10 minutes or until just tender but not cooked fully through. make the béchamel. Melt the butter, stir in the flour and cook for a few minutes. Gradually add the milk, whisking all the time and cook until thickened. Add half the cheese.
  2. Heat the oven to 180C fan, gas 4. Put the romanesco into an ovenproof shallow dish. Pour over the sauce. Mix together remaining cheese and breadcrumbs and spoon on top. Scatter over the salami then bake for 25 minutes or until lightly browned and bubbling.


  • 4 small romanesco
  • 40g butter
  • 30g plain flour
  • 375ml milk, heated
  • 100g extra mature cheddar, grated
  • 3tbsp panko crumbs or breadcrumbs
  • 50g salami, sliced
Jane Curran

Jane Curran is a freelance food editor, stylist, writer and consultant based in Cape Town. Former food director of TI Media & woman&home. All about food, wine (dipWSET), gardening and the Arsenal.