Romanesco Sauté à l'Ail et au Persil (Romanesco Cauliflower with Garlic and Parsley)
Ingredients25 m servings 89 cals
- 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.
Per Serving: 89 calories; 5.9 g fat; 8.2 g carbohydrates; 3 g protein; 15 mg cholesterol; 85 mg sodium. Full nutrition
ReviewsRead all reviews 3
Very easy to make and tasty to eat. I've done it with straight cauliflower and with a fancy "green" type of cauliflower I've forgotten the name for. Love them both, a LOT!
I received Romanesco in my CSA box, and prepared it just as directed in the recipe - oh, my! This is not only delicious, it makes a beautiful presentation! Adding a few slices of roasted red...