Generally I do not like broccoli unless it is raw….. This recipe was given to me by my dear friend Karen (a domestic goddess in training) and I could it eat every day!
Total time: 1 hours 5 minutes
Prep time: 5 minutes
Cook time: 1 hours
Yield: 2 serving(s)
Ingredients:
| head of broccoli |
| olive oil |
| kosher salt |
| pepper |
Steps:
- Break up broccoli and place in a roasting pan.
- Drizzle with olive oil and season with salt and pepper to taste.
- Bake in a 350- 400 degree oven until edges of broccoli start to turn black (about an hour).
Nutrition Facts:
Calories 0, Fat 0, Saturated Fat 0, Cholesterol 0, Sodium 0, Carbohydrate 0, Fiber 0, Sugar 0, Protein 0
The broccoli should still have snap and crunch after charring—this is a far cry from the mayo-based broccoli salad you may be thinking of.
Provided by: SmallRecipe.com
Yield: 4 Servings
Ingredients:
| 1 medium eggplant, cut in half lengthwise |
| ½ cup olive oil, divided, plus more for brushing |
| 1 teaspoon kosher salt, plus more |
| Freshly ground black pepper |
| 2 bunches broccoli, florets separated from stems, stems peeled and shaved lengthwise on a mandoline |
| 2 Fresno chiles, halved lengthwise, thinly sliced |
| 1 tablespoon sugar |
| ½ cup white wine vinegar |
| 2 tablespoons coriander seeds |
| ¼ cup seasoned rice vinegar |
| 3 tablespoons fresh lemon juice, divided |
| 2 tablespoons malt vinegar |
| 1 tablespoon agave nectar |
| 1 tablespoon tahini |
| ½ cup unsalted, roasted cashews, chopped |
| ¼ cup cilantro leaves with tender stems |
| A spice mill or a mortar and pestle |
Steps:
- Preheat oven to 350°. Brush eggplant on all sides with oil, season with salt and pepper, and roast, cut side down, on a rimmed baking sheet until lightly browned and softened, 30–40 minutes. Let cool.
- Meanwhile, heat a dry medium cast-iron skillet over high. Cook broccoli florets, tossing occasionally, until surfaces are blackened, 10–15 minutes. Transfer to a large plate; let cool.
- Toss chiles, sugar, and 1 tsp. salt in a small bowl. Let sit until juices release, 12–15 minutes. Add white wine vinegar.
- Meanwhile, toast coriander seeds in a dry small skillet, tossing often, until fragrant, about 4 minutes; let cool. Finely grind in a spice mill or with a mortar and pestle. Transfer to a small bowl and whisk in rice vinegar, ¼ cup oil, 1 Tbsp. lemon juice, and 2 Tbsp. water; season vinaigrette with salt and pepper.
- Scoop eggplant flesh into a food processor; discard skin. Add malt vinegar, agave, tahini, and remaining 2 Tbsp. lemon juice. With motor running, stream in remaining ¼ cup oil; process until smooth. Season eggplant purée with salt and pepper.
- Toss charred broccoli, broccoli stems, and vinaigrette in a large bowl. Serve over eggplant purée topped with cashews, cilantro, and drained chiles.