Broccoli Romanesco Recipe

• 2 heads Broccoli Romanesco (about 1 1/2 to 2 pounds)
• 2-4 Garlic Cloves (thinly sliced)
• 2 tbsp Extra Virgin Olive Oil
• ½ cup Water
• Salt (to taste)
• Pepper (to taste)
• ½ cup Parmesan Cheese (grated)

• Cut or break the heads of broccoli romanesco into small, bite-sized florets.
• Place a saucepan on fire and add olive oil.
• Add the sliced garlic cloves and broccoli romanesco florets.
• Cook on moderate heat, until the garlic and edges of the florets get browned.
• Add water, salt and pepper. Mix well.
• Cover the saucepan and reduce the heat to medium-low.
• Cook for 10 minutes, till the water gradually disappears and the florets become soft.
• Remove from heat and garnish with grated Parmesan cheese.
• Toss the florets to mix the cheese.
• Serve hot.