Roasted Broccoli Steaks Recipes
ROASTED BROCCOLI STEAKS WITH OLIVE RELISH
Inspired by the ever-popular cauliflower steak, this recipe calls for broccoli instead. The stalks of broccoli are just as edible as the florets and contain the most fiber of the vegetable. Enjoy them with this herb and green olive relish.
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cut 2 heads of broccoli into steaks. Coat with olive oil and season with salt and pepper. Roast on a preheated baking sheet at 425˚ F, flipping once, until tender, 30 to 35 minutes. Combine 1/3 cup each chopped Castelvetrano olives and parsley, 1 tablespoon sliced Calabrian chiles, 1 sliced scallion, 1 1/2 teaspoons red wine vinegar and 1 teaspoon olive oil; spoon over the broccoli.
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- Trim the end off each head of broccoli. Peel the stalks to remove the tough outer later. Halve each head. Transfer to a rimmed baking sheet. (I like to use these quarter sheet pans for this.) Toss with 3 tablespoons olive oil and 1 teaspoon kosher salt. Place the heads cut side down. Set aside.
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- Transfer both pans to the oven for 25-30 minutes. (Note: Please check after 10 minutes — if the broccoli is charring too quickly, lower the heat to 450ºF. My oven has been running cool, so 475ºF has been working for me.) To test for doneness, lift up one of the broccoli heads — you want it to be nicely caramelized on its cut side. If it isn’t brown, continue to roast until it is brown. The tomatoes should be beginning to collapse and starting to lightly blister in spots. Remove both pans from the oven. Flip the broccoli heads and return the pan to the oven for another 5 minutes.
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- Preheat oven to 475°F. Toss together bread, 2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper on a rimmed baking sheet. Bake in preheated oven until bread is golden brown and crisp, 4 to 6 minutes, stirring once after 3 minutes. Remove from oven; set aside. Reduce oven temperature to 425°F.
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