If you have been reading my blog, you’d realize I love broccoli. It appears I have quite a few recipes using broccoli. The garlic butter is not real butter…
FOR THE GARLIC BUTTER
1 head of garlic
1 teaspoon olive oil
1 tablespoon good quality extra virgin olive oil
Preheat oven to 200 degrees Celsius. Cut the top off (about ½ centimetre or so) for the garlic head. Place on a large foil piece. Pour the olive oil on the head and sprinkle the salt. Wrap up the garlic tightly with the foil and place on a baking tray in the preheated oven for 30 to 35 minutes.
Once cooked remove from oven and allow to rest for five minutes before cutting open the foil. When cool enough to handle, squeeze out the pulp (yes like a toothpaste) into a bowl. Drizzle the good quality extra virgin olive oil, a little at a time continuously mixing the pulp so the oil is incorporated. Add a pinch of salt and when the consistency resembles butter, serve on baked potato or with other vegetables.
FOR OVEN ROASTED BROCCOLI
2 heads broccoli
2 tablespoons extra virgin olive oil
Sea salt to taste
½ to 1 teaspoon chilli flakes
Preheat oven to 200 degrees Celsius. Wash and dry the broccoli. Cut into florets and put on a large oven tray. Drizzle the oil on top of the florets and sprinkle the sea salt. Using your fingers, mix it all in well so all the florets are well coated with the salt and oil. Place in the oven for about 25 minutes. Shuffle them or turn them over and sprinkle the chilli flakes and return the tray to oven for a further 10-15 minutes of cooking. The edges of the broccoli florets should be caramelized and brown.
Place the florets into the bowl and add the garlic butter. Toss gently until all mixed in and serve immediately. Serves 4.