Best 3 Healthy Broccoli Roman Style Recipes
**Explore the symphony of flavors in our curated collection of broccoli roman-style recipes. From classic Italian to modern fusion, each dish is a testament to the versatility of this cruciferous vegetable. Embark on a culinary journey where broccoli takes center stage, showcasing its nutritional prowess and delectable taste.**
**1. Broccoli Romanesco with Garlic and Lemon:** Experience the magic of roasted broccoli Romanesco, where caramelized florets harmonize with zesty garlic and lemon. Perfectly balanced and incredibly easy to make, this recipe is a tribute to simplicity and flavor.
**2. Broccoli Romanesco Salad with Toasted Hazelnuts and Pecorino:** Discover a refreshing twist on a classic salad. Tender broccoli Romanesco is tossed with a tangy vinaigrette, crunchy hazelnuts, and salty Pecorino cheese. Each bite is a symphony of textures and flavors.
**3. Broccoli Romanesco Soup with White Beans and Rosemary:** Immerse yourself in the comforting warmth of this creamy soup. Broccoli Romanesco, white beans, and aromatic rosemary come together in a harmonious blend, creating a nourishing and flavorful meal.
**4. Broccoli Romanesco with Pancetta and Breadcrumbs:** Delight in the savory richness of broccoli Romanesco sautéed with crispy pancetta and golden breadcrumbs. This dish is a perfect balance of textures and flavors, sure to satisfy your taste buds.
**5. Roasted Broccoli Romanesco with Balsamic Glaze:** Elevate the natural sweetness of broccoli Romanesco with a luscious balsamic glaze. Roasting intensifies the vegetable's flavors, while the glaze adds a touch of sweet and tangy complexity.
ROASTED BROCCOLINI AND LEMON WITH PARMESAN
Dumping cheese onto something, roasting it and calling it genius isn't the most original thought, but it's worth mentioning how wonderful this recipe is. Maybe it's the caramelized, jammy slices of lemon or maybe it's the almost burnt, crisp, frilly ends of tender broccolini. Whatever it is, a version of this is worthy of every dinner party. While there is something special about the broccolini here (nothing compares to the tender stalks and those wispy ends), this technique also works with root vegetables like carrots, potatoes and parsnips, as well as other brassicas like cauliflower and brussels sprouts. (This recipe is adapted from "Dining In: Highly Cookable Recipes" by Alison Roman.)
Provided by Alison Roman
Categories vegetables, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat oven to 425 degrees. Thinly slice half the lemon into rounds and set the other half aside. Toss lemon slices, garlic and broccolini with the olive oil on a rimmed baking sheet. Season with salt and pepper, making sure everything is evenly coated, especially the broccolini tips so they get fried and crisp.
- Sprinkle with Parmesan and roast until the broccolini is bright green, starting to char and the cheese is golden brown, 10 to 15 minutes.
- Remove from the oven, squeeze the remaining half of the lemon over the top and serve.
Nutrition Facts : @context http, Calories 274, UnsaturatedFat 11 grams, Carbohydrate 24 grams, Fat 17 grams, Fiber 9 grams, Protein 14 grams, SaturatedFat 4 grams, Sodium 810 milligrams, Sugar 6 grams
HEALTHY BROCCOLI ROMAN STYLE
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Cook the broccoli in a large pot of salted boiling water until just bright green, about 3 minutes. Drain and cool under cold running water. Drain again and pat dry with paper towels.
- Heat 2 teaspoons of the oil over medium-high heat in a small saucepan. Add the panko and cook, stirring, until the panko is just lightly toasted, 2 to 3 minutes. Set aside.
- Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the garlic and cook, stirring, until it just turns golden around the edges, about 3 minutes. Stir in the wine, pepper flakes and broccoli. Sprinkle with salt and cook, stirring frequently, until the broccoli is heated through and the wine has evaporated, about 5 minutes. Transfer to a platter and sprinkle with the panko and lemon zest.
Nutrition Facts : Calories 120 calorie, Fat 6 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 75 milligrams, Carbohydrate 11 grams, Fiber 4 grams, Protein 4 grams, Sugar 1 grams
BAKED ROMANESCO BROCCOLI WITH MOZZARELLA AND OLIVES
Sicilian cooks make a traditional cauliflower dish, using a pale-green variety that is baked with soft mild sheep's milk cheese and studded with meaty black olives. It can also be made with romanesco broccoli (confusingly called Roman cauliflower in English), the very bright chartreuse-colored cauliflower with pointy spiral florets you find at farmer's markets. But regular white cauliflower is fine, and will give delicious results, too.
Provided by David Tanis
Categories vegetables, side dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Put a large pot of well-salted water over high heat and bring to a boil. Heat oven to 375 degrees.
- Cut broccoli into quarters and trim away the core and any tough bits. Chop quarters into rough 2-inch cubes. Transfer to boiling water and cook for 2 minutes. Drain and rinse with cool water.
- Lightly oil an earthenware baking dish. Arrange blanched broccoli in one layer. Season lightly with salt and pepper.
- Tear mozzarella slices and scatter over the top, then sprinkle with pecorino. Arrange olives here and there. In a small bowl, stir together capers, anchovy, garlic, red pepper and 3 tablespoons olive oil. Drizzle mixture evenly over the top.
- Bake for about 30 minutes, until cheese has browned a bit and broccoli is tender when pierced with a fork. Let rest 10 to 15 minutes before serving. Sprinkle with a good pinch of dried oregano.
Nutrition Facts : @context http, Calories 428, UnsaturatedFat 13 grams, Carbohydrate 11 grams, Fat 29 grams, Fiber 5 grams, Protein 30 grams, SaturatedFat 13 grams, Sodium 770 milligrams, Sugar 8 grams
Tips:
- Choose the right broccoli: Look for broccoli with tightly closed florets and deep green color. Avoid broccoli with yellow or wilted florets.
- Prepare the broccoli properly: Cut the broccoli into 1-inch florets and wash them thoroughly. You can also peel the broccoli stems if you prefer.
- Cook the broccoli to your liking: Broccoli can be cooked in a variety of ways, including boiling, steaming, roasting, and stir-frying. The cooking time will vary depending on the method you choose.
- Don't overcook the broccoli: Broccoli should be cooked until it is tender-crisp, but not mushy. Overcooked broccoli will lose its nutrients and flavor.
- Season the broccoli with your favorite herbs and spices: Broccoli can be seasoned with a variety of herbs and spices, such as garlic, lemon, salt, and pepper. You can also add grated Parmesan cheese or chopped nuts.
- Serve the broccoli immediately: Broccoli is best served immediately after it is cooked. This will help to preserve its nutrients and flavor.
Conclusion:
Broccoli is a delicious and nutritious vegetable that can be enjoyed in a variety of ways. Whether you are looking for a healthy side dish or a main course, broccoli is a great option. With its high levels of vitamins, minerals, and antioxidants, broccoli is a food that you should definitely be eating more of. So next time you are at the grocery store, be sure to pick up a head of broccoli and try one of the recipes from this article. You won't be disappointed!
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