Delicious Romanesco Broccoli in 15-Minutes Flat
Try this delicious Romanesco Broccoli made with just a handful of simple ingredients. No more enduring broccoli, with this recipe you'll be asking for more!
Servings: 4
Calories: 189kcal
Ingredients
- 1 head Romanesco Broccoli
- 5-10 anchovy fillet , depending on the size of the romanesco
- 2-3 garlic cloves
- Peperoncino flakes , hot pepper flakes to taste
- Extra virgin olive oil , at least ¼ cup or more if needed
Instructions
- Wash Romanesco broccoli under cold running water. Cut off the bottom of the stem. Remove any large leaves but feel free to leave small leaves as they can also be cooked and eaten.Cut Romenesco Broccoli in half, then in quarters. If the Romanesco head is particularly large also cut each quarter in half.
- In a large skillet add generous amount of extra virgin olive oil, hot pepper flakes, garlic clove crushed with a flat knife and anchovy fillets. Heat up on medium heat until garlic becomes fragrant and slightly browned then discard. Break up anchovy fillets with a wooden spoon.
- Arrange Romanesco broccoli wedges in a hot skillet. Roast on both sizes for a few minutes, then add ½ - 1 cup water, cover with a lid and cook for 10-12 minutes. Romanesco broccoli taste best when cooked “al dente”. It has that pleasant crunch and texture that overcooked Romanesco would loose otherwise.
- Transfer to a serving dish. If the sauce left in the pot is still too liquid, cook it for a few minutes until reduces then pour over Romanesco Broccoli.
Nutrition
Calories: 189kcal | Carbohydrates: 8g | Protein: 5g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 3mg | Sodium: 34mg | Potassium: 394mg | Fiber: 4g | Sugar: 4g | Vitamin A: 6IU | Vitamin C: 180mg | Calcium: 13mg | Iron: 5mg