Broccoli with Parmesan-Chili Vinaigrette
Looking to keep broccoli healthy but make it delicious? This recipe achieves a great balance of both with minimal effort. Use the vinaigrette with asparagus, cauliflower, or your favorite vegetable.
- 20 minutes total time
- 20 minutes active time
- 1 pound broccoli (broccoli rabe or asparagus)
- 1 lemon
- ¼ cup extra-virgin olive oil
- 2 medium garlic cloves, grated on a rasp grater
- 3 tablespoons finely grated Parmesan cheese
- ¼ teaspoon crushed red pepper flakes
- Kosher salt
- Freshly ground black pepper
To Prepare the Broccoli
Remove and discard the tough stem of the broccoli. Cut into large florets/spears (3-inches long and 1-inch across)
Set up a steamer basket in a large saucepan over about an inch of water. Bring the water to a simmer, add the broccoli to the basket, cover, and steam until tender, about 5 minutes.
For the Vinaigrette
Meanwhile, using a rasp grater, zest half of the lemon and then juice half as well, putting the zest and juice in separate bowls. Reserve the other half of the lemon for another use.
Warm half of the olive oil in a small saucepan over medium heat. Add the garlic, swirl it in the oil, and then remove from the heat. The garlic should barely color, not brown. Stir in the remaining oil, followed by the lemon zest, lemon juice, half the Parmesan cheese, and chili flakes. Season to taste with salt and pepper.
To Finish the Dish
Transfer the broccoli to a serving dish, spoon the vinaigrette over them, and sprinkle with the remaining Parmesan cheese.