Pan-roasted broccoli with lime, honey, and chili flakes
Pan-frying broccoli brings out the vegetable’s natural sweetness while retaining its pleasing, crunchy texture.
Preparation time: 5 minutes
Cooking time: 20 minutes
2 large or 4 small heads broccoli (900g), ends trimmed
3-4 tbsp extra-virgin olive oil
Freshly ground black pepper
1 tsp chili flakes
2 tbsp honey
2 tbsp fresh lime juice
1. Cut the stems off the broccoli just below the florets. Use a paring knife to remove any tough skin. Cut the peeled stems into 1-inch-thick coins. Separate the broccoli heads into spears; try to cut them so that each one has at least one long side that will lie flat in the pan.
2. Heat a large sauté pan over medium heat. Add 3 tbsp of olive oil and then add the broccoli. Increase the heat to high, and cook, stirring, for 2-3 minutes until the broccoli is bright green and slightly tender. (It is important not to crowd the pan, or the broccoli will steam rather than brown. It’s fine to do this in two batches or to use two pans if necessary; use 2 tbsp oil per batch.) Season the broccoli with salt and pepper.
3. Reduce the heat to medium. Cover the pan and cook for a few minutes, stirring occasionally, until the broccoli is crisp and tender. Stir in the chili flakes. (If cooking in two batches, keep the first batch warm in a very low oven while you cook the remaining broccoli.)
4. Meanwhile, in a small bowl, combine the honey and lime juice. When the broccoli is cooked, pour the honey mixture over and toss to coat. Serve hot.
You can also oven-roast the broccoli. Preheat the oven to 230°C/R8. Toss the broccoli with the olive oil, chili flakes, and season with salt and pepper them spread across a single layer on one or two rimmed baking sheets. Roast for 10-15 minutes until crisp, tender and lightly browned in spots. Remove from the oven, toss with the honey and lime juice and serve.
Recipe and image courtesy of Flavorwalla by Floyd Cardoz (Artisan, £20). Copyright © 2016.