I’m not going to lie. Broccoli is not my favorite vegetable. I have a tendency to pass over it for more favored choices. But I received broccoli in my CSA half share this week, so I decided to give it another try. I used this recipe from Oxmoor House as a starting point, and adapted the recipe for my tastes.
- 1 head broccoli, cut into bite-sized florets
- 1/2 teaspoon salt
- 1 tablespoon extra-virgin olive oil
- Juice and zest from 1 lemon
- 1/4 cup grated Parmesan cheese
Start by preparing your broccoli. Cut off the large stalk. Quarter each broccoli florets into bite-sized pieces.
Fill a pot with 1-2 inches of water. Bring to a boil. Add broccoli to a steamer and place the steamer over the pot. Cover and cook for about 4 minutes, or until fork tender.
While the broccoli is steaming, mix the olive oil, salt, and zest.
When the broccoli is steamed, add to a bowl and drizzle the olive oil mixture on top, mixing to combine. Squeeze some lemon juice over the broccoli, to taste (I used half a lemon). Top with the Parmesan cheese.
I’m a firm believer that almost anything tastes better with cheese, so this recipe was already going to make me happy. I was also pleasantly surprised with how fresh and light the overall dish tasted. The lemon juice helped brighten the taste of the broccoli, and the olive oil was sparse enough to not drown the vegetable. My opinion of broccoli just might change now that I know I can cook it in a way I like!