Romanesco Sauté À L'Ail Et Au Persil (Romanesco Cauliflower With Garlic And Parsley)

1. Bring a large pot of water to a boil. Add Romanesco cauliflower florets and cook until crisp-tender, about 3 minutes. Drain.

2. Melt butter in a large skillet over medium heat. Add garlic and cauliflower florets; cook and stir until tender, about 5 minutes. Sprinkle parsley over the florets; cook and stir until flavors combine, 2 or 3 minutes more.

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Nutrient	Quantity
Total fats	14.46 g
Protein	5.8375 g
Carbohydrates	10.0811 g
Energy	181.308 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1104 g
Water	7.7478 g
Aspartic acid	0.5364 g
Calcium, Ca	142.104 mg
Lutein + zeaxanthin	212.278 g
Fiber, total dietary	3.0414 g
Carotene, beta	192.352 g
Niacin	1.8694 mg
Vitamin A, RAE	16.898 g
Arginine	0.8349 g
Riboflavin	0.1633 mg
Fatty acids, total saturated 20:1	0.0201 g
Glutamic acid	1.2494 g
Sodium, Na	25.348 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0435 g
Total lipid (fat)	14.46 g
Manganese, Mn	0.5435 mg
Proline	0.258 g
Fatty acids, total saturated 16:0	1.296 g
Choline, total	1.8784 mg
Sugars, total	0.0923 g
Serine	0.3079 g
Fatty acids, total saturated 10:0	0.0001 g
Fatty acids, total saturated 18:0	0.6072 g
Vitamin B-6	0.1222 mg
Selenium, Se	0.8558 g
Ash	1.6736 g
Fatty acids, total saturated 18:1 undifferentiated	5.3807 g
Pantothenic acid	0.2592 mg
Phenylalanine	0.2997 g
Copper, Cu	0.509 mg
Thiamin	0.4002 mg
Methionine	0.1826 g
Iron, Fe	1.0906 mg
Carbohydrate, by difference	10.0811 g
Phosphorus, P	236.984 mg
Folate, total	35.356 g
Tocopherol, gamma	0.0201 mg
Alanine	0.2946 g
Valine	0.3225 g
Fatty acids, total saturated 18:2 undifferentiated	6.2143 g
Glycine	0.3835 g
Fatty acids, total saturated 14:0	0.0363 g
Zinc, Zn	1.5023 mg
Isoleucine	0.2473 g
Fatty acids, total polyunsaturated	6.3313 g
Leucine	0.4355 g
Vitamin A, IU	340.752 IU
Folate, DFE	35.356 g
Tryptophan	0.1227 g
Vitamin C, total ascorbic acid	6.926 mg
Phytosterols	0.19 mg
Tyrosine	0.2318 g
Vitamin K (phylloquinone)	62.422 g
Fatty acids, total saturated	2.0269 g
Histidine	0.1663 g
Fatty acids, total monounsaturated	5.45 g
Threonine	0.2357 g
Folate, food	35.356 g
Vitamin E (alpha-tocopherol)	0.0333 mg
Magnesium, Mg	32.2 mg
Lysine	0.1946 g
Potassium, K	169.312 mg
Cystine	0.1124 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Butter	2 tablespoons	171	7.857	14.4
Garlic	2 cloves	8.94	1.9836	0.03
Parsley	1 tablespoon	1.368	0.2405	0.03
romanesco cauliflower	1 head	0	0	0