Broccoli Romanesco With Parmesan
A Savory and Easy Winter Vegetable
- Servings: 4.
Broccoli Romanesco looks like a small, pale green cauliflower with a pointed head and is increasingly easy to find in our winter produce markets. It has more flavor than cauliflower but is milder than broccoli. Like both these vegetables, Romanesco has a sturdy texture that becomes tender when cooked using a popular Italian method of browning, then steaming.
In this recipe, a head of broccoli Romanesco is broken into small pieces, browned with garlic and olive oil, pan steamed until tender, and then dusted with grated Parmigiano-Reggiano. This makes a hearty weekday vegetable that cooks in only 10 minutes.
- 2 heads of broccoli Romanesco (about 1 1/2 to 2 pounds)
- 2 to 4 garlic cloves, thinly sliced
- 2 tablespoons extra virgin olive oil
- 1/2 cup water
- 1/2 cup grated Parmigiano-Reggiano
- Core the heads of broccoli Romanesco and cut or break the heads into small bite-sized florets to make about 5 cups.
- In a sauté pan that has a cover, place the olive oil and bring to a moderate heat.
- Add the pieces of sliced garlic and the broccoli Romanesco florets and cook over a moderate heat until the garlic and the edges of the florets are browned.
- Add the water, a pinch of salt, and several grinds of pepper. Reduce the heat to medium-low and cover. Cook for about 10 minutes until the water gradually dissipates and the florets become tender.
- Remove from the heat and sprinkle the grated cheese on the cooked florets. Toss to combine.
- Serve immediately.
Tip: This cooking method can also be deliciously used with either broccoli or cauliflower.