Roasted broccoli salad tossed with mustard vinaigrette. You might never want to eat broccoli cooked any other way again.
I have yet to come across any kids that ask for broccoli. Definitely not the ones I know. Most of the time they stick their tongue out when I mention broccoli. I too have done that to any mention of veggies back when I was a kid.
During my Uni years of learning to love veggies, broccoli was not exactly my favourite. It’s either stir fried or boiled, not exactly exciting. Bland broccoli will get an even worst reaction from any kids. Last year creamy broccoli soup became my favourite until I learnt about roasting broccoli until it’s slightly burnt. I dare say this is the best way of cooking broccoli, you might never want to eat broccoli prepared any other way again. 😀
Tender florets, tossed with olive oil, salt and pepper, roasted at high heat until nicely browned around the edges and stems. If this was how broccoli was always served, the 5 year old version of me would beg for it too. Some recipe variations add some lemon juice and sprinkle of parmesan after roasting. Plain salt and pepper is already amazing for me. You can toss them with other salad ingredients like what I did with mustard vinaigrette, serve as a side or throw in some chicken protein to turn it into a light meal.
For those who don’t have an oven, don’t fret. I achieve an almost similar texture with a non-stick pan or grill pan. Cook the broccoli florets on high heat for about 5 minutes on both side, just like the heat in the oven browning them. After they are nicely browned, toss in olive oil and seasoning.
Do share with me how do you like your broccoli?
- 1 big Broccoli head - cut into big florets
- 1 Mango - cubed (or your prefered fruits)
- ½ Red Onion - finely chopped
- a handful of Walnuts
- 2-3 tablespoon Mustard Vinaigrette
- olive oil
- 1 teaspoon Yellow Mustard
- 1 tablespoon Cider Vinegar or Lemon Juice
- 4 tablespoon Olive Oil
- Sea Salt and freshly ground Black Pepper
- Pre-heat oven to 200C (400F)
- Cut broccoli into big florets, remove the skin of the stem and cut into thick slices. Place them onto baking tray and toss with olive oil. Roast for 15-20 minutes, until broccoli is crispy on the ends and a little brown.
- Meanwhile cut the mango and onions. Toast walnuts on the pan if you prefer roasted nuts. I like my walnuts raw.
- To prepare vinaigrette, whisk all ingredients until well blended (emulsified), or put the ingredients into a mason jar and shake vigorously. (Amount can be doubled or tripled for later use as vinaigrette can be kept for 3-4 days)
- When broccoli is ready, add mango, onion, walnuts and broccoli into a big mixing and toss with vinaigrette to coat.