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Broccoli is currently in season, it is an absolute bargain so I wanted to present 3 ways to cook it as a side dish for your Go Paleo meals, ranging from the simple and quick to the elaborate and absolutely delicious.
- When you have no time, you want dinner and you want it literally NOW.
- You don’t have an oven.
Prep and Cooking Time: 5 minutes
Fill a small saucepan with around 1.5cm water. Bring water to the boil. Meanwhile, wash broccoli and cut into florets. When the water boils, place broccoli in the pot, cover and steam for 4.5 minutes. Drain. Eat.
I have tried steaming broccoli in the microwave but find that sometimes the broccoli turns out rubbery, so I would not recommend using the microwave.
- When you have a little more time, an oven, and a willingness to have your life changed by the loveliness of roast broccoli with its little crispy edges, such that you can never go back to eating steamed broccoli again. It is well worth the extra time, the flavour intensifies and the broccoli develops delicious crispy caramelised edges.
Prep and Cooking Time: 20 minutes
Preheat oven to 190°C. Line a baking tray with foil and brush lightly with olive oil (or cooking fat of your choice, macadamia oil, butter, coconut oil etc). Wash broccoli and dry thoroughly using a tea towel, shaking out the excess water. Cut into florets. I like to cut the florets quite small so they cook quicker with more surface area to brown. Place broccoli on tray in a single layer and bake for 10 minutes. Around 5 minutes into cooking, open the oven door to release the steam. Turn the pieces and bake for further 5-7 minutes or until nicely singed but not burnt.
You can also use the same technique for cauliflower, although it will take longer to cook.
Roast Cauliflower, Broccoli, Spinach and Mushroom Bake
- Entertaining, special occasions, lunches, wedding proposals (yes, it is *that* good)
- NB. Contains dairy
Prep and Cooking Time: 1 hour
- Cooking oil of your choice (such as olive oil)
- ½ large cauliflower head, washed, trimmed and cut into florets
- 1 broccoli head, washed, trimmed and cut into florets
- 1-2 tsp butter
- 300g button mushrooms, cleaned and chopped
- 1 large onion, finely chopped
- 1 clove garlic, minced
- 1 box (250g) frozen spinach, thawed
- 2 large eggs, lightly beaten
- 50g sharp cheddar cheese, shredded (I am currently loving King Island’s Surprise Bay cheddar)
- 140g sour cream
- Salt and pepper
- 45g parmesan cheese, grated
- Preheat oven to 200°C.
- Brush some olive oil on a large baking dish and set aside. (I use a large rectangular pyrex dish)
- Bake cauliflower and broccoli according to instructions above, turning once during cooking. The broccoli will be cooked before the cauliflower, remove from oven and set aside while cauliflower finishes cooking. You want the florets to be lightly caramelised. (Keep the foil from the roasted broccoli/cauliflower to use later.)
- Meanwhile, in a large frying pan, sauté the mushrooms in butter with a little salt until they have released their liquid and have browned. Add the onions and cook for 4-5 minutes until onions are translucent. Add the garlic, remove from heat.
- In a large bowl, combine the following:
- sour cream
- sautéed mushrooms and onion
- cheddar cheese
- roasted broccoli and cauliflower
- salt and pepper, to taste
- Lower oven temperature to 175°C. Pour everything into the baking dish and sprinkle with parmesan cheese. Cover with foil and bake for 15 minutes, remove foil and bake for further 10-12 minutes or until nice and golden on the top.
- Add ½ a butternut pumpkin, cut into 2 – 2.5cm cubes and roasted together with the cauliflower. If including pumpkin, add an extra egg to bind it all together.
- Add a white sweet potato (I like the way the white version stays firm and not mushy when cooked) diced into 2cm cubes, baked along with the cauliflower, they take the same time to cook.
You can prep this dish up until (and including) step 5, and refrigerate until you are reading to bake. If you do this, add an extra 5 minutes to the initial bake time.