The perfect side dish in the late fall and dead of winter comes as a big serving of romanesco. If you're not familiar with romanesco, it's part of the brassica family (a cruciferous vegetable) and tastes rather like a piece of cauliflower. It has an attractive form and color as it's swirled in fractals and a gleams bright green and yellow hues. Being that romanesco is a cruciferous vegetable, it's best to eat cooked. Raw cruciferous vegetables contain goitrogens, which are substances that block the uptake of iodine in the thyroid gland. In turn, this interrupts thyroid hormone production.