ROMANESCO SAUTé à L'AIL ET AU PERSIL (ROMANESCO CAULIFLOWER WITH GARLIC AND PARSLEY)
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 Side Dish Vegetables
Time 25m
Yield 4
Number Of Ingredients 4
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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