Broccoli Romanesco Parmisagna

I have a broccoli romanesco plant that overwintered in my garden and was starting to get ready to harvest last week. I ran into a challenge since I didn't realize it wasn't a "normal" broccoli plant until I was checking it out and saw it's pretty, bright green spikes.

I did some research and found out it is closer in taste to cauliflower than broccoli and needs a little extra love to make sure the texture turns out right. I sauteed it first with some garlic and steamed it before adding some parmesean.  My two year old "helped" me cook and was SO excited to eat it when we were done. The grown ups liked it, too. In fact, I just ate a huge bowl of this (and just this) for dinner.

If you don't have a garden to grow your own, you can also get it at farmer's markets and natural food markets when it's in season, which won't be until the fall in most cases. But that's what Pinterest is for, right?

How to Make Broccoli Romanesco Parmisagna


Ingredients
1 head Broccoli Romanesco
Extra Virgin Olive Oil
2 cloves of garlic
1/2 cup grated parmesean cheese plus extra for garnish is desired.

Cook it up!
1. Wash the broccoli and cut the florets from main stalk

2. Heat some EVOO in a pan. Add two gloves or crushed or minced garlic and sautee for 1-2 minutes.

3. Add the broccoli and saute for approximately 5 minutes. Add 1 cup of water to the bottom of the pan and cover with a lid to allow broccoli to steam for approximately 10 minutes.

4. After 10 minutes, remove the lid and allow to cook uncovered for up to 4 more minutes to allow any remaining water to cook off.

5. Dust broccoli generously with grated parmesean cheese. Cover pan and turn off heat. Allow to sit for 2-3 minutes to allow the cheese to melt.

Serve it up with dinner and enjoy this tasty vegetable. My one head of home grown, organic, broccoli romanesco made enough for 2 generously sized adult sides and some snacking pieces for the toddler. Although I'll admit that I pretty much just ate a large bowl of it for dinner.