Romanesco Sauté à l'Ail et au Persil (Romanesco Cauliflower with Garlic and Parsley) recipe

All Recipes Side Dish Vegetables

Ingredients

1 head Romanesco cauliflower, broken into florets
2 tablespoons butter, or more to taste
2 cloves garlic, minced, or more to taste
1 tablespoon freshly chopped parsley

Nutrition Info

89.4 calories
carbohydrate: 8.2 g
cholesterol: 15.3 mg
fat: 5.9 g
fiber: 3.7 g
protein: 3 g
saturatedFat: 3.7 g
servingSize: -
sodium: 84.8 mg
sugar: 3.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of water to a boil. Add Romanesco cauliflower florets and cook until crisp-tender, about 3 minutes. Drain.

  2. Melt butter in a large skillet over medium heat. Add garlic and cauliflower florets, cook and stir until tender, about 5 minutes. Sprinkle parsley over the florets, cook and stir until flavors combine, 2 or 3 minutes more.

Recipe Yield

4 servings

Recipe Note

If you like cabbage, broccoli and cauliflower, you're sure to like Romanesco too! It has a slightly sweet, nutty taste. The fact that it looks so beautiful is a bonus. In this recipe it is simply blanched in boiling water, then pan-fried in butter and flavored with garlic and parsley.

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