Can be prepared in 45 minutes or less.
Recipe information
Yield
Serves 2 to 4
Ingredients
1 garlic clove, minced
1/2 teaspoon dried hot red pepper flakes, or to taste
2 teaspoons olive oil
1 head broccoflower* (about 2 pounds), trimmed and cut into 1-inch flowerets
1 cup water
2 teaspoons balsamic vinegar
1 tablespoon unsalted butter
5 fresh large basil leaves, cut into thin strips
1 tablespoon freshly grated Parmesan
*available at most supermarkets
Preparation
In a large skillet cook garlic and red pepper flakes in oil over moderate heat, stirring, 1 minute. Add broccoflower and sauté over moderately high heat, stirring frequently, until it begins to brown, about 2 minutes. Add water and cook, covered, 5 minutes, or until broccoflower is just tender. Add vinegar, butter, and salt and pepper to taste and gently toss until butter is melted. Transfer mixture to a serving bowl and sprinkle with basil and Parmesan.
