Ingredients

• 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

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Instructions

1. 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.