There are many reasons why broccoli is my favourite vegetable 🥦 it is wonderfully delicious when grilled, steamed, roasted or even raw. A member of the brassica family, broccoli is also an anticarcinogen which is pretty rad too!
Here are a couple of my favourite ways to cook it:
Ready in 10 mins
Serves 2 as a side
You can bulk this out a bit by adding some cooked soba noodles, roasted eggplant, mushrooms, baby spinach, you name it.
1 large head broccoli, cut into florets
toasted sesame seeds and coriander leaves, to garnish
1 large heaped tbsp miso paste
1 tbsp rice wine vinegar
2 tsp honey
2 tsp sesame oil
1 tsp finely grated fresh ginger
To make the dressing, place all ingredients in a jar and shake to combine. I like to add a little water to thin it out.
Bring a large jug of water to the boil. Place broccoli in a pot with a pinch of salt and pour the boiled water on top. Leave to stand for 30 seconds, then drain, and rinse under cold water until broccolini is completely cooled to ensure it stops cooking. Drain again and pat broccoli dry with a teatowel.
Transfer to a large bowl with the dressing and toss to evenly combine. Garnish with toasted sesame seeds and coriander. Serve immediately.
GRILLED BROCCOLINI WITH GARLIC, CHILLI AND PARMESAN
(a riff on an Annabel classic)
Ready in 20 mins
Serves 4-6 as a side
3 bunches broccolini (you can also use 2 heads broccoli, trimmed and cut into florets)
3 tbsp extra virgin olive oil
2 red chillies, thinly sliced
3 cloves garlic, thinly sliced
flaky sea salt and ground black pepper, to taste
10 shavings of parmesan (optional - use a vegetable peeler)
juice of 1/2 a lemon
Bring a kettle of water to the boil. Place broccolini in a pot with a pinch of salt and pour the boiled water on top. Leave to stand for 30 seconds, then drain, and rinse under cold water until broccolini is completely cooled to ensure it stops cooking. Drain again and pat broccolini dry with a teatowel. Make sure it is very dry or the broccolini will splatter when you put it on the grill! Transfer blanched broccolini to a large bowl and toss with 2 tbsp olive oil.
Heat a BBQ, grill or griddle frypan over high heat. Depending on the size of your pan, grill the broccolini in batches, making sure they are not cramped. Use tongs to rotate the stems so that they are charred on both sides. Transfer to a large mixing bowl once they are cooked.
In a second frypan, heat remaining 1 tbsp olive oil on medium heat. Add sliced chillies and garlic and cook until lightly browned (about 30 seconds). Make sure you do not overcook the garlic as it does not taste good at all, and the hot oil will continue to cook them once you take them off the heat!
Pour the oil, garlic and chilli over the grilled broccolini and toss to combine. Season to taste. Toss through lemon juice and shaved parmesan, if using. Serve immediately.