I simply couldn’t resist the gorgeous broccoli at the farmer’s market Saturday. It was the perfect day for outdoor shopping: the sky was nearly cloudless, it was about 65 degrees, and I was ALONE!
I visited my favorite vendor, who sells grassfed beef for an extraordinarily low price. I also found gorgeous parsley, butter lettuce, potatoes, and onions.
Anyway, the broccoli was calling my name even though I had no real intention for it. So it became my Secret Recipe Club dish for the month, taking the place of the recipe’s original cauliflower.
My assigned blog was Sustainable Eating for One, where Stephanie blogs about gardening and eating a plant-based diet. I wasn’t sure I would be able to get my husband to try one of her recipes, although many sound pretty good to me, like Chickpea Carrot Soup and Artichoke White Bean Spread. I had already settled on making Roasted Cauliflower with Lemon and Mustard when I brought home the broccoli, and the two became one.
Adapted from Sustainable Cooking for One.
Ingredients
- 1 large head broccoli, cut into florets
- 1/4 c. olive oil
- 1/4 tsp. salt
- 1/8 tsp. ground pepper
- 1 T dijon mustard
- 1 lemon, juice and zest
- 2 T butter, melted
- grated Parmesan cheese
Instructions
In a bowl, toss broccoli florets with olive oil, salt, and pepper. Spread on a rimmed baking sheet and cook at 425F for about 10 minutes, until a fork can pierce the broccoli easily.
Meanwhile, whisk together mustard, lemon juice, lemon zest, and melted butter. When broccoli is tender, drizzle with lemon mixture and toss to coat. Cook another 8 minutes or until broccoli is to your liking. Transfer to a serving bowl and sprinkle with Parmesan cheese.
