Romanesco Sauté à Lail Et Au Persil Romanesco Cauliflower With Garlic And Parsley Food

ROMANESCO SAUTé à L'AIL ET AU PERSIL (ROMANESCO CAULIFLOWER WITH GARLIC AND PARSLEY)

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

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.

Provided by Charlottelarigolotte

Categories Vegetable Side Dishes

Time 25m

Yield 4

Number Of Ingredients 4

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

Steps:

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

Nutrition Facts : Calories 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, Sodium 84.8 mg, Sugar 3.5 g

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