Save Last summer my neighbor brought over a head of broccoli from her garden and challenged me to make it interesting. I almost laughed until I tried roasting it with high heat until the edges turned dark and crispy. Now I keep broccoli in my fridge just for this.
I made this for a friends birthday dinner last month and watched everyone reach past the main dish to grab seconds of the broccoli. My brother who hates vegetables actually asked for the recipe.
Ingredients
- 1 large head broccoli about 500 g cut into florets: Fresh broccoli with tight green florets works best. Avoid heads with yellowing or loose buds. Cutting into uniform 2 inch pieces helps them cook evenly.
- 1 small red onion thinly sliced optional: The onion sweetness balances the sharp charred flavors. If you have picky eaters leave it out or serve it on the side.
- 3 tbsp extra virgin olive oil: Use your best olive oil here. Youll taste it. One tablespoon coats the broccoli for roasting and the remaining two emulsify into the dressing.
- 1 lemon zested and juiced: Both the bright zest and acidic juice are essential. Grate the zest before you cut the lemon or it becomes impossible to hold.
- 1 clove garlic finely minced: Raw garlic adds a sharp kick that cuts through the roasted flavors. Dont use pre minced jar garlic here it tastes metallic.
- ½ tsp sea salt: This amount seasons both the broccoli and the dressing. Adjust to your taste but do not skip it entirely.
- ¼ tsp freshly ground black pepper: Grind it right before you measure. Fresh pepper has floral notes that disappear after a few weeks.
- 40 g about 1⁄3 cup shaved Parmesan cheese: Use a vegetable peeler to make thin curls that melt slightly against the hot broccoli. Pre grated cheese lacks the right texture.
- 2 tbsp toasted pine nuts or slivered almonds optional: Toast them in a dry pan for 3 minutes until golden and fragrant. They add crunch and richness but the salad works without them.
- Fresh parsley chopped optional: Flat leaf parsley has better flavor than curly. Scatter it on top for a fresh green contrast to the charred broccoli.
Instructions
- Heat your oven or air fryer:
- Preheat oven to 220°C 425°F or air fryer to 200°C 400°F. The high temperature creates the charred edges and tender interior that make this special.
- Coat the broccoli for roasting:
- Toss broccoli florets with 2 tbsp olive oil half the lemon zest salt and pepper until every piece gleams. Use your hands to work the oil into the crevices.
- Roast until charred and tender:
- Spread broccoli in a single layer on a baking sheet or air fryer basket. Roast for 12 to 15 minutes turning once until edges are dark and crispy but stems are still tender.
- Add onions if using:
- In the last 5 minutes of roasting toss sliced red onion onto the tray. They soften and sweeten quickly so watch them closely.
- Whisk the dressing:
- While broccoli roasts combine the remaining olive oil minced garlic lemon juice and remaining lemon zest in a large bowl. Whisk until slightly thickened.
- Toss while hot:
- Add the hot charred broccoli and onions directly into the dressing. Toss immediately so the dressing clings to the warm florets.
- Finish and serve:
- Arrange on a platter and top with shaved Parmesan toasted nuts and parsley. Serve warm or let it cool to room temperature the flavors deepen as it sits.
Save This salad started as a side dish but now I eat it for lunch with a hunk of crusty bread and call it a complete meal. The combination of hot broccoli and sharp lemon feels comforting and light at the same time.
Make It Ahead
You can roast the broccoli up to 4 hours before serving and leave it at room temperature. Toss with the dressing just before serving to keep the texture crisp.
Switch Up The Cheese
Pecorino Romano adds a sharper salty kick than Parmesan. For something different try crumbled feta or goat cheese instead of hard cheese.
Serving Ideas
This works alongside grilled fish roasted chicken or as part of a big mezze spread with hummus and warm pita. It also makes excellent meal prep and tastes better the next day.
- Add a handful of arugula for extra pepper and fresh greens
- Top with a soft boiled egg for a complete vegetarian lunch
- Store leftovers in the fridge for up to 3 days and eat cold or reheated
Save Sometimes the simplest vegetables become the ones people remember. This broccoli has converted more vegetable skeptics than any fancy recipe I have ever made.
Common Questions
- → How do you achieve the charred flavor on broccoli?
Roasting broccoli at a high temperature or using an air fryer creates caramelized edges that add a smoky charred flavor while keeping the stalks tender.
- → Can this dish be made vegan?
Yes, by substituting Parmesan with a plant-based hard cheese alternative and omitting nuts if desired, this dish suits a vegan diet.
- → What nuts work best for toasting in this salad?
Slivered almonds or pine nuts toasted lightly enhance texture and provide a delicate nutty flavor complementing the broccoli and dressing.
- → Is it better to serve this warm or cold?
This salad is versatile and delicious served warm straight from the oven or at room temperature, allowing flavors to meld beautifully.
- → How can I add extra depth to the dressing?
Incorporating a pinch of chili flakes or smoked paprika into the lemon-garlic dressing introduces subtle heat and smoky undertones that elevate the dish.