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Basically they are suggesting to bake/roast broccoli & cauliflower and kick up the flavor quotient with aromatic and umami ingredients. Here are the recipes found in the article.Baked Romanesco Broccoli With Mozzarella and OlivesSicilian cooks make a traditional cauliflower dish, using a pale-green variety that is baked with soft mild sheep’s milk cheese and studded with meaty black olives. It can also be made with Romanesco broccoli (confusingly called Roman cauliflower in English), the very bright chartreuse-colored cauliflower with pointy spiral florets you find at farmer’s markets. But regular white cauliflower is fine, and will give delicious results too.INGREDIENTS Salt and pepper2 or 3 medium heads romanesco broccoli (about 3 pounds)3 tablespoons extra-virgin olive oil, plus more for oiling baking dish1 pound fresh mozzarella, sliced1 cup grated pecorino or Parmesan (about 2 ounces)1 dozen soft black oil-cured olives, or another type of black olive, pitted1 teaspoon roughly chopped capers4 roughly chopped anchovy fillets4 garlic cloves, minced½ teaspoon crushed red pepper, or to taste Pinch of dried oregano Nutritional InformationPREPARATIONPut a large pot of well-salted water over high heat and bring to a boil. Heat oven to 375 degrees.Cut broccoli into quarters and trim away the core and any tough bits. Chop quarters into rough 2-inch cubes. Transfer to boiling water and cook for 2 minutes. Drain and rinse with cool water.Lightly oil an earthenware baking dish. Arrange blanched broccoli in one layer. Season lightly with salt and pepper.Tear mozzarella slices and scatter over the top, then sprinkle with pecorino. Arrange olives here and there. In a small bowl, stir together capers, anchovy, garlic, red pepper and 3 tablespoons olive oil. Drizzle mixture evenly over the top.Bake for about 30 minutes, until cheese has browned a bit and broccoli is tender when pierced with a fork. Let rest 10 to 15 minutes before serving. Sprinkle with a good pinch of dried oregano.Pan-Roasted Cauliflower With Garlic, Parsley and RosemaryNearly any vegetable tastes good browned in olive oil and showered with garlic, parsley and rosemary, but cauliflower is an especially good candidate for this technique. The inherent sweetness of cauliflower begs for a hit of lemon and hot pepper too. Serve hot or at room temperature.NGREDIENTS2 medium cauliflower heads (about 2 pounds)3 tablespoons extra-virgin olive oil Salt and black pepper½ teaspoon crushed red pepper, or to taste1 teaspoon grated or finely minced garlic½ teaspoon freshly chopped rosemary½ cup roughly chopped parsley½ teaspoon grated lemon zest¼ cup roasted salted almonds (homemade or store bought), roughly chopped1 red fresno chile, thinly sliced, for garnish (optional) Lemon wedges, for serving Nutritional InformationPREPARATIONCut each cauliflower in quarters and remove the core. Cut quarters into 1/2-inch-thick slices. Chop down wider slices so all are approximately the same jagged size.Heat olive oil in a heavy wide skillet over medium-high heat. When oil is hot, add cauliflower and toss to coat using a metal spatula or flat wooden spoon. Season generously with salt and pepper.Keeping heat brisk, repeatedly turn the cauliflower, letting the slices brown as they cook. Adjust heat as necessary to keep them sizzling nicely but not scorching. Continue to stir and flip the cauliflower until it is tender when pierced with a fork, 10 to 12 minutes.Add crushed red pepper, garlic, rosemary, parsley and lemon zest. Stir well to coat and cook 1 minute more. Check seasoning, then transfer to a serving platter. Sprinkle with almonds and fresno chile, if using, and serve with lemon wedges.Butter-Steamed Broccoli With Peppery Bread Crumbsere is an easy, elegant broccoli dish. If you wish, make the crumbs by pulsing cubes of day-old French bread in a food processor, but really any type of bread crumbs will do.INGREDIENTS1 ½ cups coarse bread crumbs1 tablespoon extra-virgin olive oil1 teaspoon coarsely ground black pepper Salt1 large head or 2 medium heads broccoli (1/2 to 2 pounds)4 tablespoons unsalted butter2 ounces Parmesan cheese, for shaving Nutritional InformationPREPARATIONHeat oven to 350 degrees. Spread bread crumbs on a rimmed baking sheet and drizzle with olive oil. Bake until golden, about 10 minutes, turning pan and stirring crumbs occasionally to ensure even browning. Remove from oven and transfer crumbs to a bowl. Stir in black pepper and salt to taste. Set aside at room temperature.Cut off thick stems of broccoli and save for another purpose, such as soup. Cut broccoli tops into 3-inch-long spears of approximately equal size.Put a large skillet over medium-high heat. Melt butter, add broccoli spears and season with salt. Add 1 cup water, turn heat to high and cover skillet with a tight-fitting lid. Cook rapidly until firm-tender but still bright green, about 5 minutes. The broccoli should absorb all the butter and water. (If there is any buttery liquid left, spoon over broccoli just before serving.)Transfer broccoli to a serving platter or a large wide shallow bowl. Sprinkle generously with peppery crumbs. Using a vegetable peeler, shave Parmesan into rough shards and scatter over the top.
What about a salad? I like this one:Broccoli-Peanut Salad:6 C. broccoli, chopped1/2 C. red onion, chopped1/2 C. raisins4 oz peanuts, chopped.Combine with a dressing made of1/2 C. lowfat mayo1/2 C. lowfat sour cream1 T honeypinch of ground gingerpinch of ground white pepper.
Raw broccoli??
I love raw broccoli!And I serve it on veggie trays all the time.
drunken broccoli: http://fxcuisine.com/Default.asp?language=2&Display=156&resolution=high
I made this soup recently and it was really good and actually pretty light. https://www.bonappetit.com/recipe/broccoli-cheddar-soup
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Topic: Broccoli favorites? (Read 7664 times)
