Y’all, I’ve found a new palatable way to eat broccoli! It was a bit more labor-intensive than my salad, but still it wasn’t complicated. The broccoli stems and florets are prepared separately, and it totally works! The mix of rice vinegar and nutritional yeast creates nice flavors (plus, the roasting!), and the addition of green onions and peanuts is genius. Okay, so without further ado, here’s the recipe, originally from Bon Appétit.
1 bunch broccoli (about 1 ½ lbs.), ends trimmed, stems peeled
3 Tbsp. olive oil
kosher salt and freshly ground black pepper
2 Tbsp. unseasoned rice vinegar
¼ cup unsalted, roasted peanuts, coarsely chopped
½ tsp. sugar
2 Tbsp. nutritional yeast, plus more
4 scallions, thinly sliced
flaky sea salt (such as Maldon)
Preheat oven to 450 °F. Slice broccoli stems on a diagonal ¼” thick. Transfer to a rimmed baking sheet, toss with oil, and season with kosher salt and pepper. Gather up loose pieces of left-behind florets and finely chop. Roast stems until browned around edges, 15–20 minutes. Add vinegar; toss to coat.
Meanwhile, heat a dry medium skillet, preferably cast iron, over medium-high. Add florets. Season with kosher salt and pepper and cook, stirring often, until bright green and lightly charred in spots, about 5 minutes. Reduce heat to low; add peanuts and sugar. Cook, stirring, until nuts are golden brown. Stir in 2 Tbsp. nutritional yeast; season again.
Serve broccoli stems and florets topped with scallions, sea salt, and more yeast.