The Best Recipes for Romanesco Sauté à l'Ail et au Persil (Romanesco Cauliflower with Garlic and Parsley)

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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."

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

Instructions :

Prep : 10M	Cook : 4M	Ready in : 25M

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.