Directions 8 steps | 35 Minutes
Prepare the Romanesco broccoli trees. Trim the outer leaves of the Romanesco broccoli.
Cut florets off the Romanesco broccoli, trimming the bottoms so they can stand. Ideally, they would be cone-shaped, similar to a Christmas tree.
Steam the Romanesco broccoli. Fill a pot with an inch of water and bring to a boil. Place a steamer basket or insert that fits your pot. Put the trimmed Romanesco broccoli into the steamer basket and cover the pot.
Steam the Romanesco broccoli for about 5-8 minutes until bright green and crisp-tender. (See notes 1.)
While the Romanesco broccoli is steaming, prepare the white cheese sauce. In a medium saucepan over medium heat, melt the unsalted butter. Once the butter is melted, add the all-purpose flour. Whisk until a paste forms and a nutty aroma appears, about 1 minute.
Slowly pour in the whole milk while continuously whisking.
Once all of the milk has been incorporated, add the grated extra sharp white cheddar. Whisk until the cheese is melted. Stir in cayenne pepper. Season to taste with salt and pepper.
In a large shallow serving dish, transfer the white cheese sauce. Spread evenly. Top the white cheese sauce with Parmesan cheese, giving it a snowy appearance. Place the steamed romanesco broccoli, arranging them spaced out, similar to a forest. Dust it generously with finely grated Parmesan cheese giving it the effect of freshly fallen snow on top of the trees. Serve and enjoy! (See notes 2.)
- The steaming time will vary depending on the size of the florets.
- Depending on how hot the sauce, is the Parmesan may melt immediately. If this happens, dust additionally just before serving.