Unlike Gaby from What’s Gaby Cooking, Simple Sassy Gourmet, broccoli was never a favorite, but in terms of vegetables, it was one that I would tolerate (I wish I could have said the same for peas). Fast forward a couple (or a few) decades and I like broccoli with just about any meal. I love using it as a sponge to soak up just about any sauce or liquid that’s left on the plate. I love the fact that broccoli tends to take on the flavor of almost anything you pair it with and then add a special little crunch to it. I especially love Gaby’s idea of crisping it in the oven and giving it the added flavor of lemon and asiago cheese. I know that once I try it this way, I will be hooked. Thank you Gaby.
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Photo by Gaby Dalkin
“Growing up I was always a broccoli kid. Maybe its because I would pile on a handful of freshly grated cheddar cheese and gobble it all up. (I do have a slight addiction to cheese ya know) I don’t know. That certainly could have had something to do with it. But I always looked forward to the nights when my mom made broccoli. These days I’m even more of a broccoli freak. I pick some up every sunday from my farmers market and the farmers literally look at me like I’m crazy because no human could possibly eat that much brocc a week. Well, I can. And I’m proud of it.
It’s like candy. At least if you make it this way. I’ve gotten skeptical kids and adults to LOVE it by lightly charring the broccoli and drizzling lemon juice on top. It makes the broccoli like 100% addictive, sweet and crunchy. If you’re kids are picky eaters or your friends are broccoli skeptics, you’ve just got to try this method. I make this side dish for my boyfriend and I a few times a week, and more ofter than not, I wind up eating all of it before dinner is even ready. The crispy bits of the broccoli post-oven are just too good to pass up. Sprinkle that with some salt, pepper, freshly squeezed lemon juice and a touch of Asiago cheese for good measure… and I literally can’t keep my hands off!…”
