All About Broccoli

Here are a few tips and preparations to help you make the most out of broccoli.

Broiled Broccoli 

Preheat the oven to broil at 500°F. Cut the broccoli into small florets and peel the stalk, cutting it into hazelnut-sized cubes. In a bowl, toss the broccoli with olive oil, salt, black pepper, and, if desired, crushed or finely sliced garlic, along with chili flakes for some heat. Spread the seasoned broccoli on a baking sheet lined with parchment paper. Broil for 8-12 minutes, or until the broccoli is charred and cooked to your desired level of tenderness, turning once halfway through for even cooking. Once done, arrange the broccoli on a serving platter and finish with a drizzle of olive oil, lemon zest, and a sprinkle of sea salt. For an extra touch, drizzle some of LBN Pantry’s Chimichurri and garnish with toasted pine nuts.

Broccoli Tahini Slaw

Peel the broccoli stalk and slice it into fine strips using a mandoline. Cut larger pieces into bite-sized chunks. Place in a mixing bowl and add LBN Pantry’s Tahini Dressing. Quarter a green apple, then slice it into thin slices with a mandoline and add to the bowl. Season with salt and fresh lemon juice. Add chopped cilantro if desired, then arrange in a serving bowl. Garnish with toasted and chopped pistachios, fresh lemon zest, and a sprinkle of sea salt.

Roasted Broccoli

Peel the stalk of the broccoli, then halve or quarter the head. Heat olive oil in a pan over medium heat. Sear the cut sides until golden. Check doneness by inserting a knife into the thickest part; if not tender, add a cup of water, cover, and steam until cooked through. Transfer the broccoli to a serving platter. In the same pan, add olive oil and sauté finely chopped garlic and chili until fragrant. Pour over the broccoli, then finish with fresh lemon juice, zest, and grated parmesan or pecorino.

Broccoli Couscous

Using a mandoline, finely shave the top of the broccoli into small grains. If desired, cook couscous by boiling 2 parts water and adding 1 part couscous. In a mixing bowl, combine the broccoli and couscous, then toss with olive oil, lemon juice, zest, salt, and black pepper. Add optional ingredients like chopped parsley, dill, cilantro, or finely sliced scallions. Spices such as cumin, Aleppo pepper, and za’atar work well. For the lemon yogurt, mix yogurt with lemon juice, zest, and salt, then spread it on the platter as a base. Arrange the couscous on top and garnish with fresh herbs, a drizzle of pomegranate molasses, and toasted, shaved almonds.

Broccoli Tempura

Cut the broccoli into bite-sized florets. Prepare the tempura batter by mixing 1 cup of cold water, ¾ cup of all-purpose flour, and a pinch of salt until just combined (don’t overmix). Heat oil in a deep pan or fryer to 350°F. Dip the broccoli florets into the batter, letting any excess drip off, then fry in batches until golden and crisp. Remove and drain on paper towels.  

For the dipping sauce, combine 2 tbsp soy sauce, 1 tbsp rice vinegar, and a touch of sesame oil. Serve the tempura on a platter with the dipping sauce on the side, and garnish with sesame seeds or chopped scallions. For another option, prepare a dipping sauce by mixing 1/3 cup mayonnaise, 2 tbsp kecap manis, 1 tbsp rice vinegar, and a pinch of salt.

Broccoli Cheese 

Preheat the oven to 375°F. Cut the broccoli into florets and steam or blanch until just tender. In a saucepan, melt 2 tbsp butter over medium heat, then add 2 tbsp all-purpose flour to make a roux. Cook for 1-2 minutes, then gradually whisk in 2 cups of milk. Bring to a simmer, cooking until thickened. Stir in 1 ½ cups grated cheese (cheddar works best), a pinch of salt, black pepper, and a pinch of nutmeg. Once the sauce is smooth and creamy, pour it over the cooked broccoli in a baking dish. Top with an additional ½ cup grated cheese and breadcrumbs, if desired. Bake for 15-20 minutes, until golden and bubbling.

Bon appétit.

Forough & Le Bon Nosh Team