Though classified as (and also called) a summer CAULIFLOWER, this vegetable's appearance is so uniquely striking that it deserves its own listing. Like regular CAULIFLOWER, Romanesca has a tightly compact head of florets attached by clusters of stalks-but there the similarity in appearance ends. Romanesca, which hails from northern Italy, is a beautiful pale lime green color; its florets, rather than being rounded, rise in a pyramid of pointed, spiraling cones. Its flavor is somewhat more delicate than that of regular CAULIFLOWER. Romanesca is available only briefly-from September through November. Choose a firm head with crisp leaves. Store in a plastic bag in the refrigerator for up to 1 week. Romanesca can be cooked in any fashion suitable for regular CAULIFLOWER. It makes beautiful CRUDITÉS, and is stunning cooked whole. See also BROCCOFLOWER; CAULIFLOWER.