Our farmer’s market just closed down for the year. On one of the last weekends Carolyn brought home a great present – a head of Broccoli Romanesco. Broccoli Romanesco is actually closer to cauliflower than broccoli and is a bit more tender. It tastes pretty much the same as cauliflower but looks cooler. Being the good “food photo taker” that I am, I took a lot of photos.
The broccoli was nice and fresh, so I just boiled it for a little bit and then sauteed it with olive oil, garlic and salt. This preparation works great for almost all vegetables.
Sauteed Broccoli Romanesco with Garlic
- 1 head of Broccoli Romanesco, cut into bite size pieces
- 1 tbs olive oil
- 1 good pinch of salt
- 2 cloves of garlic, pressed and mixed with 1 tbs water
- Bring some well-salted water to a boil.
- Cook the broccoli pieces until just tender, about 3 or 4 minutes.
- Drain the broccoli pieces and run under cold water until they are cool.
- Heat the oil in a sautÃ© pan until it is a hot and begins to shimmer.
- Add the garlic and sautÃ© for 30 seconds. It should start to smell good and garlicky.
- Now add the broccoli and a pinch of salt and sautÃ© for 2-3 minutes.
- Serve and enjoy!