- 1 garlic clove, minced
- 1/2 teaspoon dried hot red pepper flakes, or to taste
- 2 teaspoons olive oil
- 1 head broccoflower (about 2 pounds), trimmed and cut into 1-inch flowerets
- 1 cup water
- 2 teaspoons balsamic vinegar
- 1 tablespoon unsalted butter
- 5 fresh large basil leaves, cut into thin strips
- 1 tablespoon freshly grated Parmesan
- available at most supermarkets
- In a large skillet cook garlic and red pepper flakes in oil over moderate heat, stirring, 1 minute. Add broccoflower and sauté over moderately high heat, stirring frequently, until it begins to brown, about 2 minutes. Add water and cook, covered, 5 minutes, or until broccoflower is just tender. Add vinegar, butter, and salt and pepper to taste and gently toss until butter is melted. Transfer mixture to a serving bowl and sprinkle with basil and Parmesan.