Directions
- 1Preheat your oven to 475°F (246°C).
- 2Cut two heads of broccoli into florets, holding them over a bowl to catch the pieces.
- 3Drizzle 2 to 3 tablespoons of olive oil over the broccoli.
- 4Toss the broccoli until all florets are coated in oil.
- 5Add a good pinch of salt to the broccoli.
- 6Add a good amount of black pepper to the broccoli.
- 7Toss the broccoli again to distribute the seasonings.
- 8Line a baking pan with foil.
- 9Pour the seasoned broccoli onto the pan.
- 10Spread the broccoli florets out on the pan to prevent steaming and encourage charring.
- 11Place the pan in the oven on the middle rack for 15 to 20 minutes, or until well charred.
- 12While the broccoli is roasting, prepare the Caesar dressing by adding 2 tablespoons of mayonnaise to a bowl.
- 13Grate 1 to 2 cloves of garlic into the mayonnaise.
- 14Add about 1.5 teaspoons of Dijon mustard.
- 15Add a small amount of anchovy paste (or a splash of Worcestershire sauce as a substitute).
- 16Squeeze in the juice from half a lemon.
- 17Grate in 1/4 cup of fresh Parmesan cheese.
- 18Sprinkle in some black pepper.
- 19Whisk the dressing ingredients together.
- 20Slowly whisk in 1/4 cup of olive oil to emulsify the dressing.
- 21After about 10 minutes of roasting, take a wooden spoon and mix the broccoli around on the pan.
- 22Once the broccoli is charred, pour it into a big bowl.
- 23Take a healthy serving of the Caesar dressing and drizzle it over the charred broccoli.
- 24Toss the broccoli and dressing together.
- 25Shred some more Parmesan cheese over the tossed broccoli.
- 26Sprinkle breadcrumbs or croutons over the broccoli.
- 27To plate, spread a base of dressing on a plate.
- 28Sprinkle some breadcrumbs on the dressing.
- 29Arrange the charred broccoli on top of the dressing and breadcrumbs.
- 30Drizzle more dressing over the plated broccoli.
- 31Sprinkle more breadcrumbs over the plated broccoli.
- 32Shred fresh Parmesan cheese over the plated broccoli to finish.
Ingredients
- 2 heads Broccoli
- 2 tablespoons to 3 tablespoons Olive Oil
- 1 pinch Salt
- 1 good amount Black Pepper
- 2 tablespoons Mayonnaise
- 1 cloves to 2 cloves Garlic
- 1.5 teaspoons Dijon Mustard
- 1 amount as shown in video Anchovy Paste
- 1 splash Worcestershire Sauce
- 0.5 lemon Lemon Juice
- 0.25 cup Fresh Parmesan
- 0.25 cup Olive Oil (for dressing)
- 1 amount as shown in video Breadcrumbs or Croutons
Equipment
OvenKnifeCutting boardMixing bowlsBaking panFoilGraterWhiskWooden spoonPlate
Tips
- To avoid broccoli pieces scattering, cut florets over the bowl.
- Spread broccoli out on the pan so it roasts and chars, rather than steams.
- Trust the charring process, even if it looks really charred.
- Homemade Caesar dressing is better than store-bought.
Related recipes
Creamy Garlic Pizza Dip
Italian · Sauce & Condiment
Skillet Express Lasagna
Italian · Sauce & Condiment
Rao's Copycat Roasted Garlic Alfredo
Italian · Sauce & Condiment1h
Restaurant-style Tomato Sauce
Italian · Sauce & Condiment
Peposo with Parmesan Polenta and Salsa Verde
Italian · Sauce & Condiment
Parmesan Garlic Mushroom Cream Sauce
Italian · Sauce & Condiment
One Pan Garlic Parmesan Chicken & Potatoes
Italian · Sauce & Condiment1h 40m
Marry Me Tofu Sauce
Italian · Sauce & Condiment15m
Malfattis Caseros
Italian · Sauce & Condiment
High-Protein Cottage Cheese Alfredo Sauce
Italian · Sauce & Condiment
Pesto Chicken Pasta
Italian · Sauce & Condiment
Estofado de Vacuno y Polenta Cremosa
Italian · Sauce & Condiment