Micro-Steamed Romanesco (or Broccoflower) with Provolone, Parsley, and Croutons

Preparation info

  • Serves


    Appears in

    Vegetables from Amaranth to Zucchini

    By Elizabeth Schneider

    Published 2001

    • About

    Luminous pale green florets are strewn with a confetti of dark parsley leaves, toasty little croutons, and shreds of firm ivory Provolone. The recipe is freely adapted from one in Verdura by Viana La Place, who has an inspiring way with vegetables. She might frown on microwaving, but I find both cauliflower and broccoli florets sweeter and less watery cooked this way than when boiled in traditional fashion.


    • 1 head broccoli Romanesco or Broccoflower (1 to 1½ pounds)
    • Salt and pepper
    • 1 tablespoon minced garlic
    • 2 tablespoons flavorful olive oil
    • ¼ cup minced flat-leaf parsley (or mint and parsley combined)
    • ½ cup shredded or coarse-grated imported Provolone
    • ½ cup small toasted croutons


      1. Trim leaves and heavy part of base from Romanesco. Break into neat bite-size florets.
      2. Place in microwavable dish with a few tablespoons of water, or just enough to cover bottom of dish. Cover with plastic wrap and cook until barely tender—not cooked through—5 to 6 minutes (but test often, as ovens vary). Drain well. Season with salt and pepper.
      3. Combine garlic and oil in microwavable cup. Cook to just color garlic, about 2 minutes. Stir parsley into warm oil and spoon evenly over florets. Toss gently. Add cheese and croutons and toss. Serve hot or warm (reheat for 30 seconds or so if you like a hot dish).

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