I stumbled upon this recipe from literally experimenting at home but it's fun to see it's actually a thing. I toss the broccoli in a bowl with garlic, lemon zest, red pepper flakes, salt and pepper (never thought to use basil!), and then I cook 20 min at 425 then grate fresh parm regg on top then cook an additional 5 minutes. The only other way I cook it is by sautéing in a wok!!!
One key to this that wasn't mentioned is that the broccoli needs to be totally dry in order for the tiny buds to crisp up properly. So you either want to not wash it or wash it way (like, several days) ahead of time.
Similar recipe, but possibly better: boil Broccoli half the time it would take to make it tender. In a pan add oil and fry the broccoli until it browns and chars lightly. The char is important, but again: just a little bit. Add in garlic in whatever form you prefer, and add in Parmesan cheese. Cook a while longer, ensuring the Parm sticks to the Broccoli. This part doesn't take long, maybe 4-5 minutes at the shortest, longer for more browning. The Parm should turn golden. Then let it cool for a few minutes and serve. Crispy, fried Parm, garlic, the bitter and sweet of the Broccoli charring... its just amazing. Could almost certainly add the Basil, Pine nuts, and Lemon zest of this video recipe too. Might have to try that now.
I also like the preheat the sheet pan in the oven and just lay the broccoli on foil to transfer to get a good sear on the bottom in contact with the sheet pan
@@food52 "The Greens", Four-Star L.A. Restaurant, has a cookbook by the same name. There are two very fast recipes which are of my favorites I used to cook all the time when I was a vegan. The first is a sweet squash - acorn, butternut or other - cubed and steamed and then mashed. Saute' chilli powder, garlic, cumin and a lot of salt (heavy on the chilli and garlic - cumin depending on your taste. I like a lot of cumin). Mix that into the mashed squash. It is SO GOOD that i could eat a whole pan of it. The cookbook says it can be used as a main dish or side dish. As a main dish, it is like an exotic chili. I liked it so much that I don't think I EVER ate just a small portion. Oh, and you squeeze lemon over the top, then parm cheese with salt and pepper to taste. I usually squeezed more lemon and added parm as I ate. The second is steamed broccoli al dente, to preserve nutrients. I never peeled the stems. You simply squeeze lemon and parm cheese over at the table. You can drizzle cashew butter, then the lemon and parm cheese too. it doesn't sound like much, but is so simple, fast and delicious. The contrast in flavors is amazing. I'm sure this would work with your recipe here and in combo with plain roasted broccoli or other roasted broccoli recipes. The combo of the lemon and cheese combined with other flavors is addictive. That squash recipe is amazingly satisfying and delicious. The Greens is a great cookbook that concisely describes how in each recipe, along with a brief why when indicated. It was one of my fav cookbooks. I went through a long period of stress and illness, and so stopped cooking just for me. I'm enthused to start cooking again and more than ever before, even if I don't have a man or friends. I've ended up isolating myself out of necessity. But, I figure, if I ever do meet a man, I'll spoil him and reel him in with the cooking!! :)
made this last night.. Not only was there very little mess thanks to your cutting trick but wow what a great flavor this had. will make again and again
I prefer to toss the broccoli in a bowl to oil, salt and pepper, etc. which makes the coverage more even and doesn’t leave a lot of extra oil on the pan.
I like to grab the tough outside of the stem with a paring knife and kinda peel it back! Kinda like I’m peeling a blanched tomato or something. Your way works too! This looks wonderful
Instead of using sliced cheese on hamburgers I use Pub Cheese. It’s real cheese but soft and comes in a container like Cream cheese. I like the extra sharp variety but, other flavors are available. Toast the bun spread the cheese and build your burger 🍔 BBQ season is around the corner. Also I’d use the Tahini-Lemon dressing recipe you posted on the broccoli.
Oh gosh this recipe was the reason why I fell in love with broccoli when I was in college 😍 I will never forget that blog - the best broccoli of your life!!!
I like to slice down cutting one particular floret off, but continuing the slice down in to the trunk of the broccoli, so that it cuts a long spear - resembling tender stem broccoli only it's regular... that make sense?
using that method of splitting the crowns is the only way! when you use your knife to help you tear like that it doesnt take much time. for the stems i skip peeling or use a vegetable peeler, i cut the central stem in half, and i cut on a bias to match the size of my brocoli crowns.
How do I stop the edges of my broccoli from getting charred/burnt before colour as developed over the rest of the area? It seems like the edges of the florettes are just too 'loose' and get burnt easily
Karyn Rebello Always wash produce, especially if eaten raw- Even if recipes don’t explicitly state so, there is dust and dirt from the growing and transport process, germs from hands and handling, as well as however touches them at the store!
