romanesco sauté à l'ail et au persil (romanesco cauliflower with garlic and parsley)

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

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.

08/05/2019

recipepes.com romanesco sauté à l'ail et au persil (romanesco cauliflower with garlic and parsley), recipe PT15M PT1H 5 455 calories

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romanesco sauté à l'ail et au persil (romanesco cauliflower with garlic and parsley)

Ingredients

Directions