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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."
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25 m servings 89 cals
Original recipe yields 4 servings

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  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

Per Serving: 89 calories; 5.9 g fat; 8.2 g carbohydrates; 3 g protein; 15 mg cholesterol; 85 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 3
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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...

A dreamy way to serve your cauliflower. I suggest breaking the florets into small, bite-sized pieces. The butter and parsley don't mix well with the larger pieces. I added some hot peppers for s...