Romanesco cauliflower with garlic and parsley

    Romanesco cauliflower with garlic and parsley

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    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.

    Serves: 6 

    • 1 romanesco cauliflower, broken into florets
    • 2 or 3 tablespoons butter
    • 2 or 3 garlic cloves, minced
    • 1 tablespoon freshly chopped parsley

    Prep:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Bring a pot of water to the boil; add florets and cook for just 3 minutes. Drain.
    2. 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.
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    Reviews in English (1)


    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 some kick and it was still pretty darn good. Thank you for the recipe.  -  01 Jul 2016  (Review from Allrecipes US | Canada)

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