Mike Garten
Pair seared broccoli with spicy tomato jam and crispy breadcrumbs for a vegetarian meal that tastes every bit as satisfying as a meaty main.
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Cal/Serv:
265
Yields:
4
servings
Prep Time:
0
hours
30
mins
Total Time:
0
hours
40
mins
oz.
roughly torn baguette (generous 2 cups)
oz.
finely grated Parmesan
broccoli crowns, each cut in half
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- Heat oven to 425°F. In a small saucepan, simmer tomatoes, sugar, chili powder and 1/2 cup water until completely broken down and glossy, 20 to 25 minutes.
- In a food processor, pulse bread with Parmesan to form coarse crumbs. Spread on a rimmed baking sheet and toast in oven until golden brown, 4 to 5 minutes.
- Meanwhile, heat a large cast-iron skillet on medium-high. Add oil, then broccoli crowns, cut sides down, and cook until golden brown, 5 to 6 minutes. Flip broccoli, season with 1/2 teaspoon each salt and pepper, transfer to oven and roast until just tender, about 16 minutes. Serve broccoli steak with tomato jam and crumbs.
NUTRITIONAL INFORMATION (per serving): About 265 calories, 10.5 g fat (2.5 g saturated), 10 g protein, 595 mg sodium, 36 g carbohydrates, 4 g fiber
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Source : Goodhousekeeping
