A few days ago I had a large plate of blasted broccoli at one of Seattle’s restaurants. I couldn’t stop myself from eating the charred, salty, and slightly spicy florets. And so, I decided to recreate the dish adding my own twist of sesame oil, garlic, and ginger. Plus, I mixed in a bunch of cauliflower florets. Hope you enjoy this recipe as much as I did.
Blasted Broccoli & Cauliflower
1 pound broccoli florets
1 pound cauliflower florets
2 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
1 tablespoon sesame oil
1 tablespoon minced garlic
1 tablespoon minced ginger
1 tablespoon sesame seeds (I like the combination of white and black)
1/4-1/2 teaspoon red pepper flakes
1. Place a baking sheet on the middle oven rack and preheat the oven to 450F.
2. Mix broccoli, cauliflower, extra virgin olive oil, and salt in a large bowl. Spread on the preheated baking sheet and roast for 15 minutes.
3. Whisk sesame oil, garlic, ginger, sesame seeds, and pepper flakes in the bowl. Add in roasted broccoli and cauliflower and stir to coat.
4. Transfer back to the baking sheet and roast for additional 5-8 minutes.
These are best when they are still hot, right out of the oven. If you do have leftovers, chop them up into salads or add into your morning omelets. And truth be told, I have snacked on some of them straight out of the fridge.