Veronica Romanesco cauliflower grows into eye-catching, lime-green spiraled heads with tightly packed, pointed florets — a living piece of garden geometry. It matures in about 77 days. The flavor is mild, slightly nutty, and gentler than typical cauliflower. When cooked, the green color holds beautifully, and when eaten raw, the texture is delicate but satisfying. It’s a vigorous grower with good heat tolerance and resistance to Fusarium diseases. For best results, harvest when the heads are still tight — the compact, spiraled form adds real “wow” factor to your plate, whether in crudité trays, pasta dishes, or simply steamed with a bit of butter.