Roasted Caesar Broccoli
- 2 heads of broccoli, ends trimmed cut into florets with 3 inches of stalk
- 2 tablespoons olive oil
- 2 tablespoons grated Pecorino-Romano cheese
- 1 egg yolk
- 1/2 cup olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon Dijon mustard
- 1 garlic clove, finely minced
- 1/4 teaspoon anchovy paste
- Preheat oven to 400°F (200°C).
- Drizzle olive oil on broccoli florets and arrange them in a single layer on a paper-lined baking pan. Roast the broccoli for about 14 minutes; flip the florets when halfway through baking. Remove the broccoli from the oven when the florets are soft and slightly charred.
- Add egg yolk to a clean bowl. Froth up egg yolk until thicker in consistency with a whisk. Drizzle in olive oil in a very slow and steady stream while whisking vigorously. The mixture will start to thicken into a mayonnaise consistency. Once thickened, stir in garlic, lemon juice, dijon mustard, and anchovy paste. Season with salt and pepper.
- Toss the roasted broccoli with the caesar dressing and the grated pecorino romano to serve.
Want to make this a complete meal? Try serving this broccoli with grilled chicken or steak. If the idea of using anchovy paste makes you nervous, don't worry! This ingredient doesn't taste fishy, it simply adds a unique depth of flavor and saltiness to the dressing.
What others are saying
Sam Dalton says:
This roasted Caesar broccoli was delicious! The homemade dressing was a creative way to change up broccoli, we really loved it.
Aja A says:
I've been looking for ways to enjoy broccoli more as cooked broccoli is not really my thing. I like this take on a caesar salad. Served it with some grilled chicken for meal prep.