Charred Broccoli with Capers and Lemon
This is one of my most reliable side dishes and goes well with just about everything. You can also toss it with cooked pasta, sprinkle some cheese on top and call it dinner. Speaking of cheese, it’s excellent with some scattered on top (especially Parmesan or pecorino), but I didn’t call for any here because it’s part of a menu that includes both a salad and baked potatoes that are heavy on cheese. To make this dish spicy, sprinkle a large pinch (or more) of red pepper flakes on the broccoli before roasting or add some minced fresh chile or pickled jalapeño to the caper mixture. One last note: this recipe works equally well with cauliflower.
- 1 pound [455 g] broccoli, tough stems discarded, cut into large florets
- 3 tablespoons olive oil
- ½ teaspoon kosher salt
- 1 garlic clove, minced
- 2 tablespoons drained brined capers
- 2 tablespoons fresh lemon juice
- Preheat your oven to 425°F [220°C]. At the same time, place a sheet pan in the oven to heat.
- Meanwhile, put the broccoli into a large bowl, drizzle with 2 tablespoons of the olive oil and sprinkle with the salt. Toss everything well to combine.
- Once the oven comes to temperature, place the broccoli on the hot sheet pan in an even layer. Reserve the bowl. Roast the broccoli, stirring it now and then, until softened, browned and crisp on the edges, about 30 minutes.
- While the broccoli roasts, put the remaining 1 tablespoon olive oil, the garlic, capers and lemon juice into the reserved bowl and stir well to combine. Transfer the charred broccoli to the bowl and toss to coat evenly with the caper mixture. Serve warm or at room temperature.
- Broccoli Fritters: For every large handful of leftover broccoli, whisk together 1 egg, ½ cup [60 g] all-purpose flour, 2 tablespoons water, ½ teaspoon baking powder and a pinch of salt. Finely chop the broccoli and stir into the batter. Cook the fritters in a buttered or oiled skillet as if making silver dollar pancakes. Excellent served with sour cream or plain Greek yogurt, especially if whisked with a squeeze of lemon juice and a few dashes of hot sauce.
- Reprinted from Now & Again by Julia Turshen with permission by Chronicle Books, 2018