Garlic Recipe · 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.

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

Cooking 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.

Nutrition Facts

• calories89.4
• carbohydrateContent8.2 g
• cholesterolContent15.3 mg
• fatContent5.9 g
• fiberContent3.7 g
• proteinContent3 g
• saturatedFatContent3.7 g
• sodiumContent84.8 mg
• sugarContent3.5 g