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    You are in: Home / Recipes / Broccoli, Cauliflower and Romanesco Cauliflower With Warm Ham Vi Recipe
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    Broccoli, Cauliflower and Romanesco Cauliflower With Warm Ham Vi

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 50 mins

    20 mins

    1 hrs 30 mins

    Elmotoo's Note:

    Shamelessly swiped from a Spanish website who credits María Jesús Gil de Antuñano/Recipe courtesy of Spain GourmeTour magazine. Posted for ZWT8. This is a lovely & easy vegetable side dish -- almost a warm salad.

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    Units: US | Metric

    • 2 small head broccoli
    • 2 small romanesco, cauliflowers (Romanesco a green cauliflower with numerous cone-shaped buds. If you can't find this, double the bro)
    • 2 small cauliflower
    • salt
    • 1 tablespoon sugar

    Warm vinaigrette


    1. 1
      Bring water to a boil with salt and 1 tbsp sugar. First cook the cauliflower for 30 minutes, then drain and set aside. Then cook the romanesco cauliflower for 30 minutes and remove and, finally, cook the broccoli for 20 minutes. Drain and keep all the vegetables warm.
    2. 2
      Vinaigrette: Dissolve the salt and pepper in the vinegar, add the oil and beat to make an emulsion. Blanch the tomato then peel and cut into small dice. Chop the spring onions and pepper. Snip the chives with scissors and stir the vegetables into the oil and vinegar. Add the finely-diced iberico ham and bring the mixture to a boil.
    3. 3
      Warm plates, and serve the vegetables dressed with the vinaigrette.

    Ratings & Reviews:


    Nutritional Facts for Broccoli, Cauliflower and Romanesco Cauliflower With Warm Ham Vi

    Serving Size: 1 (564 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 442.9
    Calories from Fat 272
    Total Fat 30.2 g
    Saturated Fat 4.5 g
    Cholesterol 14.7 mg
    Sodium 574.8 mg
    Total Carbohydrate 33.0 g
    Dietary Fiber 11.6 g
    Sugars 12.5 g
    Protein 18.1 g

    The following items or measurements are not included:


    sherry wine vinegar

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