And broccoli before. (Time travel!)
It is definitely the post-holiday season. And I can’t believe I’m saying this… but I wish it would snow. It’s been gray and rainy and typically wintery, except that the temperatures in London have been pretty mild. It’s perpetual autumn! When I first came here in the winter, I was actually pretty happy with it… being able to stand outside for more than 5 minutes without feeling like your nose would fall off was a huge perk. You always want what you can’t have though, and now I’m missing delayed openings and snowy mornings.
On the topic of things I miss, I recently found a deli near my office that has freshly-made sandwiches! That’s probably one of the biggest things I miss from back home… knowing that I can choose what goes into my sandwich, and that it’s being made for me, not for the display counter. Long live local sandwich shops.
But now, onto what you’re actually here for – the recipe. While maybe you’re thinking broccoli isn’t that exciting, or that you could never serve it to person-in-your-life-who-hates-broccoli, all I can say is: Try it roasted. Seriously. This is not your grandma’s boiled broccoli that makes the kitchen smell like a locker room. I have even converted a sworn enemy of broccoli with this recipe. True story.
PS: If you’re a strict vegetarian, you can skip the Parmesan entirely (it’ll still be tasty!), or replace it with a hard cheese that’s made without animal rennet.
Roasted broccoli with garlic and Parmesan
1 head of broccoli (about 250 g or 9 oz), cut into florets
2 medium garlic cloves (about 2 tsp or 10 g), minced
1 tbsp olive oil (not extra virgin)
sprinkling of cayenne pepper OR pine nuts (optional)
1 tsp ground sea salt or table salt
juice from 1/2 lemon
a small mound of grated Parmesan cheese (or vegetarian hard cheese)
What to do
Toss the broccoli florets in minced garlic, olive oil, pine nuts/cayenne and salt.
Spread the broccoli out in one layer on a baking sheet or wide baking dish.
Roast for 20-25 minutes at 200 C or 400 F. It’s ready once the blossoms turn slightly brown and toasty, and they are fork tender.
Squeeze on lemon juice, toss, and top with parmesan. Serve!