About this recipe: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 flavoured with garlic and parsley.
1 romanesco cauliflower, broken into florets
2 or 3 tablespoons butter
2 or 3 garlic cloves, minced
1 tablespoon freshly chopped parsley
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Method Prep:5min › Cook:15min › Ready in:20min
Bring a pot of water to the boil; add florets and cook for just 3 minutes. Drain.
Melt butter in a pan; add minced garlic and saute the florets until tender. Sprinkle parsley over the florets; cook a minute or so. Serve.