Broccoli Romanesco with Green Herb Sauce

Name: Broccoli Romanesco with Green Herb Sauce
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Global
Ingredients: 2 Tbsps brined capers, rinsed and chopped; 118 milliliters coarsely chopped flat-leaf parsley leaves; 1 teaspoon chopped fresh thyme leaves; 1 small garlic clove, minced; 2 Tbsps lemon juice; 1 large Zest of lemon; 118 milliliters extra-virgin olive oil; 1 teaspoon chopped fresh oregano; 6 to 8 baby heads broccoli romanesco*; or 1 full-size head or 1 head cauliflower, broken into florets; 6 servings Sea salt and pepper; 2 Tbsps finely diced shallot (about 1 medium)

You can never have too many side dish recipes, so give Broccoli Romanesco with Green Herb Sauce a try. This recipe makes 6 servings with 168 calories, 0g of protein, and 18g of fat each. This recipe covers 6% of your daily requirements of vitamins and minerals. A mixture of to 8 baby heads broccoli romanesco, oregano, thyme leaves, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 50 minutes. It is a good option if you're following a gluten free, primal, and whole 30 diet.

Instructions

Peel only toughest outer leaves from broccoli romanesco, leaving tender inner ones attached. Steam broccoli in a steamer basket over simmering water, covered, until tender to the core when pierced with a knife, 15 to 20 minutes. Put in a serving dish.

Ingredients you will need

Romanesco

Broccoli

Water

Equipment you will use

Steamer Basket

Knife

Meanwhile, mix remaining ingredients, seasoning with salt and pepper to taste.

Ingredients you will need

Salt And Pepper

Seasoning

Spoon about half the green herb sauce over broccoli and turn gently to coat.

Ingredients you will need

Broccoli

Sauce

Serve warm or at room temperature, with extra sauce on the side.

Ingredients you will need

Sauce

*Find at farmers' markets in fall and winter, and increasingly at well-stocked grocery stores.

Make ahead: Sauce, up to 1 day, chilled (add lemon juice at the last minute, or it will dull the sauce's color). Broccoli romanesco may be steamed a few hours ahead; let sit, loosely covered, at room temp (if chilled overnight in a container, it gets sulfurous).

Ingredients you will need

Lemon Juice