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Whole Roasted Broccoli Recipe:

Ingredients

Roasted Broccoli

  • 1 Large Broccoli Head - roasted
  • Extra Virgin Olive Oil
  • Sprinkle of Sea Salt or Maldon Salt

Tomato Italian Style Salsa

  • 1/2 Cup about 1 Tomato – minced
  • 1/4 Cup Asiago Cheese – finely shredded
  • 1/4 Cup Parsley – minced
  • 1/2 Cup Basil – minced
  • 3 Tablespoons Chives – minced
  • 2 Tablespoons Mint optional – minced
  • 1 Tablespoon Capers – roughly chopped
  • 2 Cloves Garlic – minced
  • 1 Shallots – minced
  • 1 Tablespoons Lemon Juice – fresh squeezed
  • 1/4 Teaspoon Lemon Zest – microplaned
  • 1/4 Cup + 2 Tablespoons Extra Virgin Olive Oil
  • 1 1/2 Teaspoons White Wine Vinegar or to taste
  • 1/2 Teaspoon Crushed Red Peppers - or to taste
  • 1/2 Teaspoon Sea Salt - or to taste
  • Black Pepper to taste

Instructions

Broccoli

  1. Preheat oven to 425 Degrees
  2. Cut the stem off of the broccoli as even as you can so it will stand up and place on a baking sheet.
  3. With a pastry brush or your fingers spread on olive oil over the whole head.
  4. Sprinkle with a little salt and place on the middle-upper rack.
  5. Bake for 25 to 30 minutes or until you see some black char.

Tomato Italian Style Salsa

  1. Mince the tomato into tiny pieces, finely shred the Asiago, coarsely chop herbs and capers, mince the shallots, chop garlic very fine and with a lemon juicer juice the lemon.
  2. Measure and add to a medium-sized bowl.
  3. Measure and add the olive oil, vinegar, salt and pepper then mix well.
  4. Let sit a bit to incorporate flavors.
  5. You want this to be at room temperature so you won't cool down the broccoli.
  6. I often make a double batch of sauce to enjoy later with a nice loaf of crusty bread!

Assemble

  1. Spread a little of the salsa on top of the broccoli and serve the rest on the side to add as much as you like.