Don’t know what I had been thinking or rather I didn’t thought at all, but I just stocked up with an annual need for broccoli. It said organic and cheap and I put it in my bag and found out later, that my chock-full refrigerator denied any further entry. So I stuck with this broccoli and I tax my brain thinking about all kind of dishes there I can put in this green stuff. Don’t tell Mr. F but he is going to face a hugh pot of green soup this night.
I came up with this recipe thinking about what my mum used to do with veggies and one very delicious dish is her cauliflower with butter roasted breadcrumbs. Yes it is very good with a lot of butter, fat is a flavor carrier but… If I would eat this whole bag of broccoli with pounds of butter, I would have a hugh problem with my pants and one of my body parts also called ‘sitting area’. So I replaced butter with some olive oil and added more flavor with sun dried tomatoes and fresh basil. On my plate I also added a poached egg for proteins, a cooked egg or a fried egg , sunny side up, would be also great. I had some tomatoes on the side, a few weeks ago one lady at the grocery store told me they are good against prostate cancer, so I am eating a lot of them recently in case I will grow a prostate some day….
roasted broccoli with Italian seasoned breadcrumbs
for the broccoli:
If you like to add some garlic, stir 1 tablespoon minced garlic into the olive oil before coating the broccoli. Don’t skip the sugar it adds a nice color but you won’t taste it.
adapted from Cook’s Illustrated
1 large head, about 1 1/2 pounds broccoli
2 tablespoon extra virgin olive oil
1/2 teaspoon sea salt
1/2 teaspoon sugar
fresh ground black pepper
Preheat your oven to 500 F / 260 C. Line a baking sheet with parchment paper.
Rinse the broccoli, chop into florets and then cut them in half. Peel the stalks if you use them (or keep them for soup) Let it dry, a salad spinner does a good job.
In a large enough bowl preferred with a lid mix the olive oil, salt, sugar and pepper, add the broccoli, close with the lid and shake well or stir carefully until evenly coated.
Place the broccoli florets in one layer, with the cutting side down, on the baking sheet and roast 9-11 minutes.
for the Italian seasoned breadcrumbs:
You can keep leftover crumbs in an airtight container for several days, sprinkle over soup and veggies or use for pork, chicken or meatloaf.
2 slices whole grain bread, any type of bread can be used or store brought breadcrumbs
4 sun dried tomatoes
a very small handful fresh basil
1 teaspoon sea salt
2 peeled garlic cloves
2 tablespoons extra virgin olive oil
Roast the bread in the oven while it is preheating for the broccoli, check from time to time, it should be nice crisp and light brown. Let cool.
If you use sun dried tomatoes packed in olive oil: put them in a small bowl or a cup and pour boiling water other them, let soak for 5 minutes and pat dry them with paper towels. Plain dried tomatoes are ready to go.
Put the tomatoes, basil, salt, garlic and bread in a food processor or a blender and pulse until you get fine crumbs.
Pout the olive oil in a midsize pan, preheat the pan and add the crumbs. Roast until red/brown and pour over the broccoli.