Romanesco Sauté à Lail Et Au Persil Romanesco Cauliflower With Garlic And Parsley Recipes

ROMANESCO SAUTé à L'AIL ET AU PERSIL (ROMANESCO CAULIFLOWER WITH GARLIC AND PARSLEY)

Steps:

• 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.

HOW TO PREPARE ROMANESCO

Steps:

• Break the leaves off the bottom of the romanesco head. Turn the romanesco upside down so you can see where the thick leaves connect to the stem. Grab the base of the leaf, and slowly pull it up until it snaps off. Continue removing all of the leaves around the stem since they aren't as flavorful as the florets. If you have trouble breaking the leaves off of the romanesco head, use a sharp chef's knife to cut them off.
• Cut the head of romanesco into quarters. Set the base of the romanesco head on your cutting board so the pointed end faces up. Start the blade of your chef's knife on top of the romanesco and push it straight down through the stem to split it in half. Then lay each half flat on the cut side and slice vertically through them again so you have 4 wedge-shaped pieces that are easier to work with. You can leave the romanesco in wedges if you want. Romanesco wedges are great for roasting.
• Slice along the stem to remove the florets. Stand the romanesco up so the base of the stem is against your cutting board. Carefully guide your knife through the romanesco so the blade presses against the side of the stem. Stay as close to the stem as possible so you don't break any of the florets. Continue cutting the rest of the wedges and throw away the stems. Work slowly and keep your fingers away from the blade so you don't accidentally cut yourself while you're working.Variation: You may also break the florets off of the stem by hand if it's easier for you. Grab the base of the floret and bend it toward the bottom of the wedge until it snaps off the stem.
• Break down larger pieces so the romanesco cooks evenly. Compare the sizes of each floret to find which pieces are the largest and smallest. Slice the larger florets in half along their stems until they're similar in size to the smallest pieces. That way, the florets will all cook at the same rate so they don't get overdone. If you keep the romanesco pieces differently sized, the larger pieces may still be raw in the middle while the smaller ones are completely cooked through.
• Rinse and dry the romanesco florets to clean them. Put the romanesco pieces in a colander and run them underneath cold water from your sink. Shake the colander so the water flows over all of the pieces evenly. Pat the pieces dry with a paper towel so they aren't wet when you start cooking them. Avoid using warm or hot water to rinse the romanesco since you could soften them and ruin their texture.

ROMANESCO SAUTé à L'AIL ET AU PERSIL (ROMANESCO CAULIFLOWER WITH GARLIC AND PARSLEY)

Steps:

• 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.

ROMANESCO SAUTé à L'AIL ET AU PERSIL (ROMANESCO CAULIFLOWER WITH GARLIC AND PARSLEY)

Steps:

• 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.

ROMANESCO SAUTé à L'AIL ET AU PERSIL (ROMANESCO CAULIFLOWER WITH GARLIC AND PARSLEY)

Steps:

• 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.