Summary

Ingredients

• 1 head Romanesco
• 2 tablespoon almond flakes
• 50 g butter
• 1 pinch (s) salt

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Instructions

1. Divide the romanesco into small florets and wash. Cook in the steamer for about 15 minutes.
2. Melt the butter and let it brown. Toast the almond flakes in a small pan until light brown.
3. Salt the Romanesco florets when serving, pour brown butter over them and sprinkle with flaked almonds. We like to eat it with goulash or roulades.