This is a great addition to any meal. And with just a tweak, your broccoli can either tick the paleo or vegan box.
We recently ate it alongside baked sweet potato topped with greens and a poached egg – so easy and delicious. Apart from being a more interesting way to prepare your side dish of broccoli, you can add it to a finished stir fry for another layer of flavours.
1 head organic broccoli
1/2 cup olive oil (plus extra to coat and roast the broccoli)
1 organic lemon, juice and zest
1 clove garlic, pressed
1 small tin or jar of anchovies (about 2 ozs; any left over can be for another day, another veg!) OR 2-4 tbsp capers, finely chopped
sea salt, freshly ground pepper
optional: for those who love heat and tolerate nightshade family vegetables, you can add either dried, or a sprinkle of freshly chopped, chilli
Cut the broccoli into florets and place them in a bowl. Drizzle over enough olive oil so that it’s all well coated. Add sea salt and ground pepper and then lay the florets on a sheet of baking paper in a 150C oven; bake for approx 30 mins, ensuring you turn over the broccoli pieces so they don’t overcook or burn.
Meanwhile, for the paleo version, finely chop the anchovies and place in a saucepan with the olive oil. For the vegan version, replace the anchovies with finely chopped catpers.
Stir over a medium heat until it is blended (if the heat is too high it will separate). Turn off the heat, add the pressed garlic, lemon juice and zest, then pour the mixture over the baked broccoli and serve. Voila, so quick and easy!