9 Ingredients
  • 3 tablespoons extra-virgin olive oil
  • 2 1/2 pounds broccoli Romanesco (2 to 3 heads; see the Guide), cut into 3/4-inch pieces (7 cups)
  • 4 garlic cloves, thinly sliced
  • 1/2 cup plus 2 tablespoons water
  • coarse salt
  • 1/2 cup whole milk
  • 1/2 cup heavy cream
  • 1/2 cup plus 2 tablespoons freshly grated Parmigiano-Reggiano, plus more for sprinkling
  • freshly ground pepper
Nutrition
185
9% daily value
8 servings
                                       
                                            low-​carb, vegetarian, gluten-​free
     

Fat

23% 15

Saturated

31% 6

Trans

- 0

Monounsaturated

- 6

Polyunsaturated

- 1

Carbs

2% 5

Carbs (net)

- 3

Fiber

8% 2

Sugars

- 4

Sugars, added

- 0

Protein

17% 8

Cholesterol

10% 29

Sodium

15% 372

Calcium

16% 158

Magnesium

2% 9

Potassium

1% 54

Iron

1% 0

Zinc

4% 0

Phosphorus

14% 99

Vitamin A

10% 90

Vitamin C

1% 1

Thiamin (B1)

1% 0

Riboflavin (B2)

6% 0

Niacin (B3)

0% 0

Vitamin B6

3% 0

Folate equivalent (total)

1% 2

Folate (food)

- 2

Folic acid

- 0

Vitamin B12

9% 0

Vitamin D

2% 0

Vitamin E

6% 1

Vitamin K

4% 5
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