I hate broccoli. Liver, spinach, anchovies, olives – I have no problem with any of these things. But broccoli? Bleugh. I only eat it if it’s so smothered in something else (cheese sauce) that there is no remaining hint of that weird, irony taste. At least that’s what I used to do. I recently discovered that if you roast it, it becomes not only edible but actually very very delicious.
I am proud to say that my anti-broccoli days are now behind me. Indeed, it is not uncommon for me to make a bowl of these as a little snack, or have them as a side dish with a nice bit of grilled fish. The broccoli becomes charred and almost caramelised, and the salty, garlicky juices go perfectly with a squeeze of lemon.
1 head of broccoli cut into florets
1 tsp salt
2 tablespoons olive oil
2-3 cloves garlic thinly sliced
- pre heat the oven to 180C
- toss the broccoli florets in the oil, garlic and salt
- roast in the oven for around 45 mins – an hour, until the broccoli is charred all over and smells nutty and toasted.
- Remove from the oven and squeeze over some lemon juice.
- Mix well and serve.