Today’s recipe for a side dish: cauliflower, Brussels sprouts, broccoli, and Romanesco broccoli sautéed.
With this side dish of sautéed cabbage and broccoli, you’ll bring a healthy and tasty vegetable dish to the table, perfect for accompanying a meat or fish entrée. I often serve it with basmati rice and grilled chicken, and I must say it’s always well-received by everyone.
In fact, these four vegetables all belong to the cabbage family, even though they have very different shapes and colors. They are rich in minerals and vitamins, for example, broccoli is rich in vitamin A, vitamin C, and minerals with antioxidant and purifying properties.
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
Ingredients
- 3.5 oz cauliflower (cleaned)
- 3.5 oz broccoli (cleaned)
- 3.5 oz Romanesco broccoli (cleaned)
- 3.5 oz Brussels sprouts (cleaned)
- 3 tbsp olive oil
- to taste salt
- to taste pepper
- 1 clove garlic
- 1 bunch parsley
- 2 fillets anchovies in oil
Tools
Below you will find links to some tools used to make the recipe
- 1 Scale
- 1 Cutting Board
- 1 Knife
- 1 Frying Pan
- 1 Pot
- 1 Wooden Spoon
Let’s Start!
Put water in the pot and bring it to a boil while we clean the broccoli.
Broccoli, Romanesco broccoli, and cauliflower are cleaned the same way and it’s very simple; just cut the “branches” from the central “trunk,” while the Brussels sprouts need to be stripped of the tougher outer leaves, then remove the bottom of the remaining stem. If they are too large, you can cut them in half; otherwise, leave them whole.
Wash everything in a bowl, you can wash them together except for the Brussels sprouts.
On the cutting board, chop the parsley with a knife.
If the pot’s water is boiling, cook the broccoli, cauliflower, and Romanesco broccoli for 6-7 minutes until they are soft but not too much. Meanwhile, in the pan, add a clove of garlic, anchovy fillets, chopped parsley, and olive oil, let it sauté lightly and add the Brussels sprouts. Cook by adding a small ladle of water over medium-low heat.
Drain the vegetables from the pot and pour them into the pan with the Brussels sprouts, season with salt and pepper, and continue cooking for about ten minutes using the cooking water.
Serve our sautéed cabbage and broccoli side dish hot or warm. If you like, you can add a small piece of spicy chili pepper. Before eating it all, take a picture, post it on social media tagging me (unaricciachepasticcia) and show me what you paired it with.
Una Riccia Recommends
This sautéed cabbage and broccoli side dish is perfect for accompanying a meat or fish main course, such as grilled chicken or baked sea bream fillet. It keeps well in the fridge in a container for a couple of days.
