Tuesday, June 26, 2012
1 head of broccoli
pinch of red pepper
pinch of salt
Preheat oven to 425 F.
The florets must be dry if you want the edges of the broccoli to be crispy; so either don't wash the broccoli or if you wash it be sure to pat it dry well. Cut broccoli into medium-large florets and place in a cold cast iron pan. Toss the broccoli in the pan with a pinch of red pepper, a pinch of salt, and 2 Tbsp of olive oil. The broccoli absorbs olive oil so it will look as if it doesn't have much oil on it, but 2 Tbsp is enough (otherwise the broccoli will get too oily), and if you toss the broccoli with the olive oil in the pan then the pan will have a light coating of oil.
Roast in the oven until the top of the edges begin to char and the broccoli has softened (25 minutes), stirring halfway through. The broccoli will become the most charred on the bottom where it touches the cast iron pan, so be sure to stir it occasionally or at least once, otherwise these parts will become overly burnt.
Remove from oven, and toss with 1 Tbsp high quality olive oil and an additional light sprinkling of sea salt since salt doesn't stick well to the broccoli.