I love "butchering" produce into cross sections - this cut truly captures the beautiful artistic shapes of our food. Here, a crown of broccoli is cut into 1/3" cross sections and roasted until crispy and somewhat charred - just like a steak. Paired with earth mushrooms to bring some meaty umami flavor, topped with crispy chickpeas for a crunchy bite, and finished with a drool-worthy lemon garlic aioli. Get ready to experience broccoli like you've never experienced before.
- 1 crown of broccoli, sliced in 1/3" cross sections
- 1 cup of chickpeas, cooked (or canned, rinsed)
- 4 oz of mushrooms
- 1 Tbsp olive oil
- salt + pepper
- 1/4 cup fresh parsley, chopped
For the Lemon Garlic Aioli:
- 1/3 cup greek yogurt
- 1 Tbs olive oil
- 1 lemon, juice and zest
- 1/2 tsp onion powder
- 3-4 cloves of garlic, peel on
- salt + pepper
Preheat oven to 375 F. Take the garlic cloves and wrap tightly in aluminum foil. Place in the oven to roast. Meanwhile, toss the broccoli, chickpeas, and mushrooms in olive oil, salt and pepper. Lay flat on a sheet pan and bake for 10-12 minutes. Flip the broccoli, and give the mushrooms and chickpeas a quick toss. Return the vegetables to the oven for another 10-12 minutes, or until broccoli is fork-tender. Then add another tsp of olive oil to the vegetables, toss to combine, and place under the broiler until broccoli begins to char and chickpeas become crispy (about 1-2 minutes). Set aside.
Meanwhile, unwrap the garlic and peel away the skin. Mash the roasted garlic with a fork. Add the garlic to the remaining aioli ingredients and whisk to combine.
Lay the broccoli steaks on a plate, topped with the mushroom and chickpea mixture. Drizzle with lemon garlic aioli and garnish with fresh parsley.
Lindsey Kane is a Registered Dietitian in Philadelphia. For more nutrition tips and recipes, visit her blog at biteforchange.com.
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