Romanesco Cauliflower with Parmigiano
Sometimes after a busy day the last thing you want to do is prepare a large meal, especially if its hot! I love to mix up different vegetables with light sauces. This dish is the perfect mini-meal (or sidedish) that is both hearty and delicious. Always opt to use fresh Romanesco (if you can find it), otherwise most specialty stores will sell it frozen.
9 tbsp olive oil
2 heads Romanesco broccoli (roughly chopped)
1 head Cauliflower (roughly chopped)
3 garlic cloves (finely chopped)
1 tsp italian seasoning (or dried herbs
)1/2 tsp red chile flakes
Zest of 1 lemon
Salt & Pepper to taste
Parmesano Reggiano (shaved)
Heat 5 tbsp. oil over medium heat in a large frying pan. Add romanesco, cauliflower, 1/2 tsp. salt and cook, stirring occasionally, until tender-crisp, around 5 minutes. Add 1 tbsp. more oil to pan along with garlic, chile flakes and italian seasoning. Cook until garlic is fragrant and light golden and Romanesco is tender, about 5 minutes more.
Stir in Romanesco / Cauliflower mixture, lemon zest, cheese, remaining 3 tbsp. oil and 1/4 tsp. salt and pepper to taste (about 3/4 cup).
Serve with extra Parmesano Reggiano cheese.