Best Broccoflower Archer Recipes

BROCCOFLOWER ARCHER

Broccoflower Archer image

Provided by Gary Archer

Categories Side Sauté Vegetarian Quick & Easy Broccoli Cauliflower Gourmet California

Yield Serves 2 to 4

Number Of Ingredients 10

Ingredients

1 garlic clove, minced
1/2 teaspoon dried hot red pepper flakes, or to taste
2 teaspoons olive oil
1 head broccoflower* (about 2 pounds), trimmed and cut into 1-inch flowerets
1 cup water
2 teaspoons balsamic vinegar
1 tablespoon unsalted butter
5 fresh large basil leaves, cut into thin strips
1 tablespoon freshly grated Parmesan
*available at most supermarkets

Steps:

In a large skillet cook garlic and red pepper flakes in oil over moderate heat, stirring, 1 minute. Add broccoflower and sauté over moderately high heat, stirring frequently, until it begins to brown, about 2 minutes. Add water and cook, covered, 5 minutes, or until broccoflower is just tender. Add vinegar, butter, and salt and pepper to taste and gently toss until butter is melted. Transfer mixture to a serving bowl and sprinkle with basil and Parmesan.

BROCCOFLOWER ARCHER

Broccoflower Archer image

I was looking for recipes with broccoflower on Zaar and only 2 were available. So I found this one on Epicurious. And it looks delicious and I want to share with my Zaar Friends :) The recipe comes from Gary Archer: San Jose, California

Provided by Boomette

Categories Cheese

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 9

Ingredients

1 garlic clove, minced
1/2 teaspoon hot red pepper flakes (to taste)
2 teaspoons olive oil
1 head broccoflower, trimmed (about 2 pounds) or 1 head broccoli, cut into 1-inch flowerets
1 cup water
2 teaspoons balsamic vinegar
1 tablespoon unsalted butter
5 large fresh basil leaves, cut into thin strips
1 tablespoon parmesan cheese, freshly grated

Steps:

In a large skillet cook garlic and red pepper flakes in oil over moderate heat, stirring, 1 minute. Add broccoflower and sautÃ© over moderately high heat, stirring frequently, until it begins to brown, about 2 minutes.
Add water and cook, covered, 5 minutes, or until broccoflower is just tender. Add vinegar, butter, and salt and pepper to taste and gently toss until butter is melted.
Transfer mixture to a serving bowl and sprinkle with basil and Parmesan.

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