I have never empathized more with a video - Dan's hatred of broccoli dust (cauliflower dust too), the absolute abhorrence for (over)steamed broc, and discovering that cutting through stems was the best way to cut it up.
My family would always ask me why I didn't eat the broccoli when I love roasting it. It took them about a year until I had to tell them I love the stems and now I have to share... 😭😭😭
This is what a cooking video should be: informative, fun, clever, humorous, tested, and result-driven. For me it's a culinary epiphany. Broccoli here I come! Nice work Dan!
I never knew that "broccoli dust" was a thing, but as soon as he said it I knew what he was talking about. Yuck to that way of cutting up broccoli and yay to reinforcing what we had figured out on our own!
Chopping up broccoli at 2:36 didn't make me cringe, because I actually do that for one application. I make a sort of broccoli pesto to have with pasta. I chop the broccoli, cook it until very soft, then mash it with garlic, salt, and pepper in a mortar and pestle. If you start mashing with the stems and the garlic, you get a nice smooth sauce. The crowns can be mashed more coarsely. Mix it with pasta, and it's quite yummy. Since it's going to be mashed anyway, no need to be careful with the chopping.
As usual, Dan is ATK's sharpest, most likeable host. I would love to see some of your scientific approaches applied to bread dough. Like adding MSG for umami flavor, preferments vs. cold ferments, lower pH producing better results, etc.
@@adams8763 Same! Mine don't usually last long enough to get cooked though. Pro tip: some grocery stores that sell crowns will give you the broccoli stalks for free if you ask for them since they're just getting tossed into the pig feed bin anyway.
I toss Broccoli in garlic olive oil, salt/pepper/msg/sugar/citric acid/Nutritional yeast and air fry super hot till bits are charred. Serve with a tangy, lemony, peppery, smokey yogurt dipping sauce. So so so good
I’ve been roasting broccoli for decades but I learned so much from this video! I’ll be making these adjustments and watching more of your videos! Thank you!
For all kinds of roasted veggies, I microwave in an open container until they're al dente, maybe 2-3 minutes. That head start saves half the oven time and gets them browner.
Thank you, Dan I love roasted broccoli, and the suggestion to peel the stem and pull apart the florets is gonna bring this favorite to the level for me. Flatness for surface area. It's so obvious
Dan, you are so right! I do most of what you talked about. I even grate cheese on mine. The sky’s the limit. I also roast my cauliflower. Mmmm snack food never was better! Thanks
It's behind a paywall, but the ingredients are as follows: 2 tablespoons raw sunflower seeds, toasted 1 tablespoon nutritional yeast ½ teaspoon grated lemon zest ¼ teaspoon smoked paprika ¼ teaspoon kosher salt
I had no idea people didn't eat the broccoli stalks! We grew up eating broccoli-all parts-and loving it (my mum must have trained us well?). I love the idea of dusting with different toppings (other than garlic or squeezed lemon juice). Thank you!
When you pour the oil over the broccoli, add salt and pepper. Then, season heavily with garlic powder and onion powder. And when you season heavily, put it on until you think to yourself: that's way too much. It'll be about right at that point. This is so delicious, and it also works great on okra!
6:22 I've actually been doing this lately! Usually I add a lot of stir fry seasonings too though, like soy sauce, oyster sauce, a bit of toasted sesame oil and a touch of liquid smoke to mimic that wok taste. Comes out wonderfully, and the seasonings pair very well with that roast-y flavor it gets.
I brown the broccoli in a frying pan with oil, then add soy sauce and mirin as a finishing step. Timing is key so it comes out crispy and not soggy. The combo of caramelization, salt, and umami is incredible
SKILLET-ROASTED BROCCOLI WITH SEASME & ORANGE TOPPING: Ingredients for Topping: Sesame Seeds, toasted - 2 tbsp, divided Orange Zest, grated - 1/2 tsp Salt - 1/4 tsp Ingredients for Broccoli: Broccoli Crowns - 1.25 lbs Veggie Oil - 5 tbsp Salt - 3/4 tsp Water - 2 tbsp Method: Topping: - In a mortar/pestle, grind half the sesame seeds with the zest and salt. - Add in remaining seeds and toss together and set aside. Broccoli: - Slice crowns into wedges. - In preheated 12-in skillet, add oil and broccoli, and season with salt - Add the water to pan and turn heat up to high, and cover for ≈ 4 minutes. - Once broccoli is partially cooked, remove lid and leave heat on high until most water has evaporated, pressing down somewhat to help flatted florets against the pan. - Sauté broccoli until they are nicely blistered and browned. - Flip broccoli and repeat until finished cooking. - Add ≈ 1/3 topping mixture to a serving platter and transfer broccoli on top. Sprinkle broccoli with remaining topping and serve.
I love the broccoli stems best. I peels ‘em and roasts ‘em and gobbles ‘em down. And I don’t use a peeler at all: their skins are tough enough you can just tug them off the tender heart with your bare hands.
I can't wait to try this. I love broccoli. Other than adding it to other dishes, I mostly steam it. Looking forward to more ideas for other veggies from you!
Great one! Love broccoli and I am impressed with all the info. This will definitely up my game when cooking broccoli. Love the dog analogy! BTW, one of my dogs became totally concerned with the screaming woman. I calmed him down and he can’t wait for some roasted broccoli!
I love broccoli in every form. I love it raw, roasted, steamed, yes! I don't like a bunch of sauces on it although I'll try it with an open mind. I tried growing it and it doesn't produce enough to satisfy our 2 member family. Thanks for the video. Now I want broccoli...
Thanks, Dan. avoiding broccoli dust and saving the stems are essential broccoli tips. I kind of just have to laugh when people don't love the buttery rich flavor of the stems. It's like how butcher's knew about all the secret steak cuts they would take home. It's the broccoli farmer's secret cut they don't tell people about.
A series on cooking seafood - shrimp, scallops, salmon, whitefish, mollusks etc. Easily one of the most intimidating areas for the average cook. Oh - plus a bacalao recipe
For roasted broccoli and also asparagus I love to squeeze a little lemon juice over the veggies after they come out of the oven, especially if I plan on grating some parmesan over them. But if I'm making them to accompany a dish that already incorporates a good amount of acidity I lean more on the salt/pepper/garlic and maybe even a little brown sugar or a balsamic vinegar reduction depending on how acidic the main dish is.
Hi Dan, You are “The Food Guru Nerd Avenger” of all time. I would like to ask if you or a person on the ATK staff could possibly add to the final segment of your and everyone else’s videos on the How To’s if you are a single cook trying to prepare this dish with maybe a multi course dinner. For example if I were to be doing this roasted broccoli dish, can I prep before and cook and re-heat? Or at what point would I throw it in a “NY Apartment” size oven to fit in with my entree, casserole and this being my vegetable as a meal time frame. I guess if you could guide us to make this awesome dish while making other dishes would be great. Any and all help would be great and much appreciated. My big issue is if I am making my entree in the “NY Baby Oven” could I do this dish in advance and find a way to make it still taste fresh instead of just buying it down at the local Bodega? LOL😂
Sorry , so are you cooking it at 500 or do you drop it down to 400 after pan is heated? If so, wouldn't the pan cool down by the time the oven temp adjusted down?
I despised broccoli as a kid. It tasted like cow farts smelled. In my 20s a nutrition coach put me on a diet that was full of broccoli. I choked it down because it was part of my training and I HATED it! For month after month I choked it down. Then, when my event was all done, about a week off the diet later, I began craving broccoli. I buttered a bit of it and roasted it under my broiler for a few minutes and I LOVED IT! Still love it now. Raw, steamed, roasted or baked in stuff. Go figure.
Love Broccoli, especially Roasted. I love them steamed too, but I steam them to crisp tender. I don't like them over steamed. Never bothered peeling the stems. I always like them the way they were. I'm going to give peeling them a try.
Where I live, it can be hard to get fresh broccoli that verging on past it's prime, so I usually just go with frozen. Dump it on to a pan, spray it with a bit of cooking spray, sprinkle with salt and seasonings, and chuck it into the toaster oven. No fuss, no muss.
Growing up, vegetables used to almost always be prepared by being boiled in salted water.. I hated veggies well into my late teens. When I started roasting them, however, boy did my view change! This video is a perfect example of why *understanding* your food will make it taste infinitely better
Nicely done Dan. My problem with broccoli is how do you get the coating off the florets? Even the organic has this coating where water can soak thru to clean any evils that are on the broccoli.
I was such an easy child to feed, I loved every veggie. I still love eating raw broccoli, i like growing it because you can eat the entire plant, right out of the ground. It's delicious!
Even boiled or steamed broccoli without any seasoning is delicious, just so long as it's not overcooked. It's just a good-tasting food! Salt and vinegar is my favourite choice for a basic addition after cooking though, it works well for any cruciferous vegetable since it's got that slight sauerkraut vibe.
My dog and I compete for the broccoli stalks. I nosh on the thinner parts, and my beagle-terrier mix catches slices of the wider parts cut into tiny frisbee disks that I toss to him. If only those ancient breeders had thought to select for stems that squeaked when he bit them...
My heart sank as you cross cut through that beautiful head of broccoli. I hope you turned it into a smoothie or it was AI generated. I’m definitely going to try this recipe. Thanks Dan.
I sautee' my broccoli & stems in a large skillet (w/lid and little water to steam ) in butter, seasoned salt, onion powder, chili powder and balsamic vinegar
I also didn't know that vegetables could be delicious until age 22 because of my WASPy upbringing, lol. But my favorite roasted broccoli seasoning additions are rice vinegar and smashed garlic cloves. So good!!
Any tips on browning frozen broccoli? My go to lazy meal is a quarter sheet pan of broccoli tossed in chicken soup powder (think ramen packet). Coating with oil nets better browning, but the frozen florets seem like they always dry up before I get an delicious oil based maillard.
Frozen broccoli is quite wet and already starting to break down. I feel like the best approach might be for broiling to get browning before the whole floret has dried?
I gotta say, asians know how to cook veggies to make them all delish. There was never an issue with any of the kids in my extended family with eating veggies. My parents always peeled the broccoli & cauliflower stems, cubed them and used them in fried rice. We were too poor to be wasting 2/3 of our food. 😉
Goma-SHE-o Goma (ごま) = sesame seed Shio (しお) = salt A lot of the ones sold in the U.S. are named “gomasio” for some reason, but you need to have the “sh” sound in there.
I love broccoli 🥦 that is my favourite vegetable. Also, I totally relate to the buying the broccoli crowns and many other cliché in the video. I like to put cheese on my broccoli. Yummy 🤤! Loving the video content, another great video 🥰
ROASTED BROCCOLI + ALL 3 TOPPINGS: Ingredients: Head of Broccoli - 1 EVOO - 3 tbsp Garlic (OPTIONAL), 1 tbsp, pressed/minced Salt - Pinch to taste Sugar - 1/2 tsp Black Pepper - to taste Lemon Wedges Method: - Place half sheet baking tray in oven on lower rack, and preheat to 500ºF - OPTIONAL: press/mince garlic and mix together with EVOO to infuse. - Separate broccoli crowns from the main stalk - Peel the stalk and chop into batonnet-size sticks (think steak fries) - Using the technique shown in the video, slice broccoli crowns into wedges of preferred size. - Place broccoli pieces with EVOO in large bowl and toss to combine throughoughly - While tossing, sprinkle the broccoli with salt, sugar, and pepper to coat evenly - Quickly transfer all broccoli and oil from bowl onto the hot baking sheet, and ideally place them cut-size down where possible - Roast for 9-11 minutes until nicely browned - Serve with fresh lemon wedges TOPPINGS: Sesame & Orange Topping: Sesame Seeds, toasted - 2 tbsp, divided Orange Zest, grated - 1/2 tsp Salt - 1/4 tsp Parmesan & Black Pepper Topping: Black Pepper, freshly ground - 1/2 tsp Lemon Zest, freshly grated/chopped - 1/2 tsp Parmigiano Reggiano, finely grated, 30g Toast Sunflower Seed Topping: Sunflower Seeds, toasted - 2 tbsp Nutritional Yeast - 1 tbsp Smoked Paprika - 1/4 tsp Salt - 1/4 tsp
I was that weird child that loved almost every veggie, except okra, zucchini and rutabaga😝my favorite was and still is Broccoli and second runner up is cauliflower…with asparagus close behind…yeah, I didn’t have friends wanting to come over for meal🤣🤷🏾♀️
Hey Dan science behind foods is amazing so I have a question for you why onion or garlic powder cake in containers after a while and how to prevent it? Hopefully we can have an episode on that thanks
You got butter? Lucky you! Completely unadorned here, or every once in a long while it might have a little of whatever oleo margarine was cheapest on sale. Boiled until yellow, and entirely revolting either way. To this day I can't eat broccoli florets unless they're crisp - either completely raw, or roasted until there's no softness left!
I have never empathized more with a video - Dan's hatred of broccoli dust (cauliflower dust too), the absolute abhorrence for (over)steamed broc, and discovering that cutting through stems was the best way to cut it up.
My family would always ask me why I didn't eat the broccoli when I love roasting it. It took them about a year until I had to tell them I love the stems and now I have to share... 😭😭😭
Leave it to Dan!🤜👏
This is what a cooking video should be: informative, fun, clever, humorous, tested, and result-driven. For me it's a culinary epiphany. Broccoli here I come! Nice work Dan!
It's really gratifying to hear someone suggest the same way I've been separating broccoli florets (and teaching my cooks to do it too).
I never knew that "broccoli dust" was a thing, but as soon as he said it I knew what he was talking about. Yuck to that way of cutting up broccoli and yay to reinforcing what we had figured out on our own!
We get an extra lesson on how to hold a peeler. That's pretty helpful imo
Hear hear!
This is why I Love the "What's Eating Dan?" videos on TH-cam -- he gives us some extra tips that help us to enjoy more than just the featured item.
Chopping up broccoli at 2:36 didn't make me cringe, because I actually do that for one application. I make a sort of broccoli pesto to have with pasta. I chop the broccoli, cook it until very soft, then mash it with garlic, salt, and pepper in a mortar and pestle. If you start mashing with the stems and the garlic, you get a nice smooth sauce. The crowns can be mashed more coarsely. Mix it with pasta, and it's quite yummy. Since it's going to be mashed anyway, no need to be careful with the chopping.
As usual, Dan is ATK's sharpest, most likeable host. I would love to see some of your scientific approaches applied to bread dough. Like adding MSG for umami flavor, preferments vs. cold ferments, lower pH producing better results, etc.
The broccoli stalk is actually the best part of raw broccoli IMO, it has a crisp, delicate flavour and is even almost a little sweet.
I shop for the broccoli with the largest stalks. You can get great browning with the flat surface and it is definitely the best part roasted.
@@adams8763 Same! Mine don't usually last long enough to get cooked though.
Pro tip: some grocery stores that sell crowns will give you the broccoli stalks for free if you ask for them since they're just getting tossed into the pig feed bin anyway.
LOL! Agree and I’m glad nobody else in my household feels the same way!
I agree. The floret is just green mush.
dogs love it too (and it's good for them)
I toss Broccoli in garlic olive oil, salt/pepper/msg/sugar/citric acid/Nutritional yeast and air fry super hot till bits are charred. Serve with a tangy, lemony, peppery, smokey yogurt dipping sauce. So so so good
MSG will make a cow turd taste good. No thanks
I’ve been roasting broccoli for decades but I learned so much from this video! I’ll be making these adjustments and watching more of your videos! Thank you!
For all kinds of roasted veggies, I microwave in an open container until they're al dente, maybe 2-3 minutes. That head start saves half the oven time and gets them browner.
Anything
Fried(not deep fried) is tasy
@@mesiroy1234 Anything deep fried is delicious :)
stream and roast goes hard
Microwaves are for lazy people.
I love peeling the stems and eating them raw. So sweet and crisp.
🐇
Thank you, Dan
I love roasted broccoli, and the suggestion to peel the stem and pull apart the florets is gonna bring this favorite to the level for me. Flatness for surface area. It's so obvious
Dan, you are so right! I do most of what you talked about. I even grate cheese on mine. The sky’s the limit. I also roast my cauliflower. Mmmm snack food never was better! Thanks
What is the sunflower seed topping?
Yes! Please elaborate on this topping.
Sunflower seeds, nooch, grated lemon zest, smoked paprika, salt, ground to coarse powder
It's behind a paywall, but the ingredients are as follows:
2 tablespoons raw sunflower seeds, toasted
1 tablespoon nutritional yeast
½ teaspoon grated lemon zest
¼ teaspoon smoked paprika
¼ teaspoon kosher salt
This video was hilarious and awesome to watch! Love Dan, and love broccoli.
I had no idea people didn't eat the broccoli stalks! We grew up eating broccoli-all parts-and loving it (my mum must have trained us well?). I love the idea of dusting with different toppings (other than garlic or squeezed lemon juice). Thank you!
When you pour the oil over the broccoli, add salt and pepper. Then, season heavily with garlic powder and onion powder. And when you season heavily, put it on until you think to yourself: that's way too much. It'll be about right at that point. This is so delicious, and it also works great on okra!
I do this most of the time, isn't it great? For some extra zip, try Slap Yo Mama!
All the thoughtful details make this a great video.
I have been steamed broccoli only, but will now begin using these tips.
Oh how I absolutely love this series!
I love ALL your vids Dan and have gone back to be sure I’ve caught them all - DO keep them coming! This one especially great! Thanks!!
Love you Dan ❤ and all the crazy, funny, nerdy writing. You make me giggle and feel happy. Off to the kitchen I go, inspired!
Yes I was shuddering when you cut the broccoli crowns! Love the comparisons to dogs 😂. Keep the videos coming Dan.
6:22 I've actually been doing this lately! Usually I add a lot of stir fry seasonings too though, like soy sauce, oyster sauce, a bit of toasted sesame oil and a touch of liquid smoke to mimic that wok taste. Comes out wonderfully, and the seasonings pair very well with that roast-y flavor it gets.
I brown the broccoli in a frying pan with oil, then add soy sauce and mirin as a finishing step. Timing is key so it comes out crispy and not soggy. The combo of caramelization, salt, and umami is incredible
I like roasted broccoli on pizza and it just has that crunchy savory texture. Yum.
Same! It's actually one of my favourite toppings.
Nice! Just got home from the market with some really nice looking broccoli. Going to roast this way as opposed to my usual method. Thanks!
Tree salad is probably one of my favorite ways to eat broccoli (and cauliflower)
I love roasted broccoli so I make it often. I’ll have to try adding sugar next time. Thanks for the tip!
SKILLET-ROASTED BROCCOLI WITH SEASME & ORANGE TOPPING:
Ingredients for Topping:
Sesame Seeds, toasted - 2 tbsp, divided
Orange Zest, grated - 1/2 tsp
Salt - 1/4 tsp
Ingredients for Broccoli:
Broccoli Crowns - 1.25 lbs
Veggie Oil - 5 tbsp
Salt - 3/4 tsp
Water - 2 tbsp
Method:
Topping:
- In a mortar/pestle, grind half the sesame seeds with the zest and salt.
- Add in remaining seeds and toss together and set aside.
Broccoli:
- Slice crowns into wedges.
- In preheated 12-in skillet, add oil and broccoli, and season with salt
- Add the water to pan and turn heat up to high, and cover for ≈ 4 minutes.
- Once broccoli is partially cooked, remove lid and leave heat on high until most water has evaporated, pressing down somewhat to help flatted florets against the pan.
- Sauté broccoli until they are nicely blistered and browned.
- Flip broccoli and repeat until finished cooking.
- Add ≈ 1/3 topping mixture to a serving platter and transfer broccoli on top. Sprinkle broccoli with remaining topping and serve.
I love the broccoli stems best. I peels ‘em and roasts ‘em and gobbles ‘em down. And I don’t use a peeler at all: their skins are tough enough you can just tug them off the tender heart with your bare hands.
Yes, and it's gotten so you have to go out of your way to get broccoli with stems intact. Supermarkets are just selling crowns!
I can't wait to try this. I love broccoli. Other than adding it to other dishes, I mostly steam it. Looking forward to more ideas for other veggies from you!
Great one! Love broccoli and I am impressed with all the info. This will definitely up my game when cooking broccoli. Love the dog analogy! BTW, one of my dogs became totally concerned with the screaming woman. I calmed him down and he can’t wait for some roasted broccoli!
I love What's Eating Dan episodes so much. Since they are packed with information, it would be amazing if you could make a book!
I love broccoli in every form. I love it raw, roasted, steamed, yes! I don't like a bunch of sauces on it although I'll try it with an open mind. I tried growing it and it doesn't produce enough to satisfy our 2 member family. Thanks for the video. Now I want broccoli...
Dan and Lam are my absolute favorite food nerds!
Chef Dan, this was terrific! thanks you and sharing
I do love me some broccoli but that little peeling the outer skin trick….priceless! Can’t wait for my garden fresh broccoli to be ready! 😋
Thank you Dan! I always learn something new from your wonderful videos. Thanks for your nerdy approach--it resonates with me.
Thanks, Dan. avoiding broccoli dust and saving the stems are essential broccoli tips. I kind of just have to laugh when people don't love the buttery rich flavor of the stems. It's like how butcher's knew about all the secret steak cuts they would take home. It's the broccoli farmer's secret cut they don't tell people about.
I just watched eight minutes on broccoli…and do not have any regrets. 😂
Well done, Dan. You and the entire team knocked it out of the park.
Learning how to roast broccoli like this changed my vegetable-eating life!
Dan out here changing lives one vegetable at a time! Awesome work tips (and stems)!
I like to add minced garlic when I toss them in the oil. yum
A series on cooking seafood - shrimp, scallops, salmon, whitefish, mollusks etc. Easily one of the most intimidating areas for the average cook. Oh - plus a bacalao recipe
Brilliant! Love it Dan! Game changer for me! Many many thanks!
Why is Dan so adorable?! I've always been a stem guy myself.
Great! I learned a few good tips I plan to use to make the best roasted broccoli
I'm Gen X and my grandparents were Irish. Back in their day veggies were boiled and not steamed 😱😂
For roasted broccoli and also asparagus I love to squeeze a little lemon juice over the veggies after they come out of the oven, especially if I plan on grating some parmesan over them. But if I'm making them to accompany a dish that already incorporates a good amount of acidity I lean more on the salt/pepper/garlic and maybe even a little brown sugar or a balsamic vinegar reduction depending on how acidic the main dish is.
Hi Dan,
You are “The Food Guru Nerd Avenger” of all time. I would like to ask if you or a person on the ATK staff could possibly add to the final segment of your and everyone else’s videos on the How To’s if you are a single cook trying to prepare this dish with maybe a multi course dinner. For example if I were to be doing this roasted broccoli dish, can I prep before and cook and re-heat? Or at what point would I throw it in a “NY Apartment” size oven to fit in with my entree, casserole and this being my vegetable as a meal time frame. I guess if you could guide us to make this awesome dish while making other dishes would be great. Any and all help would be great and much appreciated. My big issue is if I am making my entree in the “NY Baby Oven” could I do this dish in advance and find a way to make it still taste fresh instead of just buying it down at the local Bodega? LOL😂
I love broccoli! And thanks to Dan’s tutelage, I can now love it even more.
What temperature should I roast the broccoli on? I know the preheat is 500F but does the cooking temp itself change?
Sorry , so are you cooking it at 500 or do you drop it down to 400 after pan is heated?
If so, wouldn't the pan cool down by the time the oven temp adjusted down?
I despised broccoli as a kid. It tasted like cow farts smelled. In my 20s a nutrition coach put me on a diet that was full of broccoli. I choked it down because it was part of my training and I HATED it! For month after month I choked it down. Then, when my event was all done, about a week off the diet later, I began craving broccoli. I buttered a bit of it and roasted it under my broiler for a few minutes and I LOVED IT! Still love it now. Raw, steamed, roasted or baked in stuff. Go figure.
Yummy😍. And the broccoli looks tasty, too!😂
“You just gotta know how to treat it right.”?!?! I mean, jeeze, who writes this steamy stuff! 🤣
Nutritional yeast is another excellent, healthy topping for roasted broccoli, and veggies of all sorts!
The smoky sunflower seed topping he mentions included nutritional yeast👍 2 tablespoons raw sunflower seeds, toasted,
1 tablespoon nutritional yeast,
½ teaspoon grated lemon zest,
¼ teaspoon smoked paprika,
¼ teaspoon kosher salt. Grind all together.
Dan's funniest video yet
Love Broccoli, especially Roasted. I love them steamed too, but I steam them to crisp tender. I don't like them over steamed. Never bothered peeling the stems. I always like them the way they were. I'm going to give peeling them a try.
The stems are the best part!
Where I live, it can be hard to get fresh broccoli that verging on past it's prime, so I usually just go with frozen. Dump it on to a pan, spray it with a bit of cooking spray, sprinkle with salt and seasonings, and chuck it into the toaster oven. No fuss, no muss.
Seeing the broccoli get sliced through the crown like that had my jaw on the floor, let me tell you
ok, thats a game changer video. I will have to try all of those methods.
Can we do the same with cauliflower?
Growing up, vegetables used to almost always be prepared by being boiled in salted water.. I hated veggies well into my late teens. When I started roasting them, however, boy did my view change! This video is a perfect example of why *understanding* your food will make it taste infinitely better
Nicely done Dan. My problem with broccoli is how do you get the coating off the florets? Even the organic has this coating where water can soak thru to clean any evils that are on the broccoli.
The broccoli dust hack blew my mind, I'll definitely try that next time!
Thanks, Dan! Great tips and suggestions! BTW, the banana bread from the banana episode is epic!!
"That peeling feeling, as they say" - Dan, who says that?. 😂
I was such an easy child to feed, I loved every veggie. I still love eating raw broccoli, i like growing it because you can eat the entire plant, right out of the ground. It's delicious!
Even boiled or steamed broccoli without any seasoning is delicious, just so long as it's not overcooked. It's just a good-tasting food! Salt and vinegar is my favourite choice for a basic addition after cooking though, it works well for any cruciferous vegetable since it's got that slight sauerkraut vibe.
My dog and I compete for the broccoli stalks. I nosh on the thinner parts, and my beagle-terrier mix catches slices of the wider parts cut into tiny frisbee disks that I toss to him. If only those ancient breeders had thought to select for stems that squeaked when he bit them...
Love broccoli. Great ideas for cutting & cooking it.
My heart sank as you cross cut through that beautiful head of broccoli. I hope you turned it into a smoothie or it was AI generated. I’m definitely going to try this recipe. Thanks Dan.
it's funny that some of us wanted to "save" that broccoli head that he destroyed... 🙂
I sautee' my broccoli & stems in a large skillet (w/lid and little water to steam ) in butter, seasoned salt, onion powder, chili powder and balsamic vinegar
I also didn't know that vegetables could be delicious until age 22 because of my WASPy upbringing, lol. But my favorite roasted broccoli seasoning additions are rice vinegar and smashed garlic cloves. So good!!
Bravo, this was massively informative & fun to watch 🥦🥦 🥦 🥦
I'm so opposite - I've always preferred the stems to the florets!! I'll give Dan my florets any day and I'll take his stems.
deal
Any tips on browning frozen broccoli? My go to lazy meal is a quarter sheet pan of broccoli tossed in chicken soup powder (think ramen packet). Coating with oil nets better browning, but the frozen florets seem like they always dry up before I get an delicious oil based maillard.
Frozen broccoli is quite wet and already starting to break down. I feel like the best approach might be for broiling to get browning before the whole floret has dried?
I love broccoli and cook it every week stems and all. ❤️💕❤️
this is the best; the video that broccoli deserves
Hey, Dan. I found this video very appealing.
I gotta say, asians know how to cook veggies to make them all delish. There was never an issue with any of the kids in my extended family with eating veggies. My parents always peeled the broccoli & cauliflower stems, cubed them and used them in fried rice. We were too poor to be wasting 2/3 of our food. 😉
Goma-SHE-o
Goma (ごま) = sesame seed
Shio (しお) = salt
A lot of the ones sold in the U.S. are named “gomasio” for some reason, but you need to have the “sh” sound in there.
I always marinate my brasicas in a mix of: salt, pepper, ground coriander, garlic powder and brewers yeast.
I love broccoli 🥦 that is my favourite vegetable. Also, I totally relate to the buying the broccoli crowns and many other cliché in the video. I like to put cheese on my broccoli. Yummy 🤤! Loving the video content, another great video 🥰
And just like that, Dan's my go-to guy for the hows, whys and hyucks of the kitchen.
So funny; so informative. I laughed; I shuddered. Thanks for the tips on how to hold the Y peeler.
ROASTED BROCCOLI + ALL 3 TOPPINGS:
Ingredients:
Head of Broccoli - 1
EVOO - 3 tbsp
Garlic (OPTIONAL), 1 tbsp, pressed/minced
Salt - Pinch to taste
Sugar - 1/2 tsp
Black Pepper - to taste
Lemon Wedges
Method:
- Place half sheet baking tray in oven on lower rack, and preheat to 500ºF
- OPTIONAL: press/mince garlic and mix together with EVOO to infuse.
- Separate broccoli crowns from the main stalk
- Peel the stalk and chop into batonnet-size sticks (think steak fries)
- Using the technique shown in the video, slice broccoli crowns into wedges of preferred size.
- Place broccoli pieces with EVOO in large bowl and toss to combine throughoughly
- While tossing, sprinkle the broccoli with salt, sugar, and pepper to coat evenly
- Quickly transfer all broccoli and oil from bowl onto the hot baking sheet, and ideally place them cut-size down where possible
- Roast for 9-11 minutes until nicely browned
- Serve with fresh lemon wedges
TOPPINGS:
Sesame & Orange Topping:
Sesame Seeds, toasted - 2 tbsp, divided
Orange Zest, grated - 1/2 tsp
Salt - 1/4 tsp
Parmesan & Black Pepper Topping:
Black Pepper, freshly ground - 1/2 tsp
Lemon Zest, freshly grated/chopped - 1/2 tsp
Parmigiano Reggiano, finely grated, 30g
Toast Sunflower Seed Topping:
Sunflower Seeds, toasted - 2 tbsp
Nutritional Yeast - 1 tbsp
Smoked Paprika - 1/4 tsp
Salt - 1/4 tsp
Nice job Dan! Funny broccoli comedian, talk about a niche job! 🙂🇨🇦
I was that weird child that loved almost every veggie, except okra, zucchini and rutabaga😝my favorite was and still is Broccoli and second runner up is cauliflower…with asparagus close behind…yeah, I didn’t have friends wanting to come over for meal🤣🤷🏾♀️
I’ve been wanting to try cauliflower steaks. Have you ever thought about making those?
"Steak" is the best way to eat cauliflower. It roasts beautifully because the surface area is so large and makes good contact with the sheet pan.
Hey Dan science behind foods is amazing so I have a question for you why onion or garlic powder cake in containers after a while and how to prevent it? Hopefully we can have an episode on that thanks
I wish I had steamed broccoli growing up, we had boiled broccoli that was strained and then tossed with a tablespoon of butter 100% of the time.
You got butter? Lucky you! Completely unadorned here, or every once in a long while it might have a little of whatever oleo margarine was cheapest on sale. Boiled until yellow, and entirely revolting either way. To this day I can't eat broccoli florets unless they're crisp - either completely raw, or roasted until there's no softness left!
Always roast with a smattering of cumin, with the oil and pepper - completely smashes the flavour out of the park!
When I was a kid, I only liked the stems! Now, it's all delicious.🥦
The video was so FUN! I love broccoli now!
My mom taught me to peal the stems like a carrot 60 years ago. Of course after that she either steamed or boiled them.
This dude's legit. ATK still going strong!
In addition to salt and pepper, I'd add a little nutmeg before roasting. Also, the peeled broccoli stems are great raw.
Broccoli is awesome! I love it with pasta.
Tbh I like it on pizza too, especially when the florets are browned or even blackened a bit at the tip. Sooo good!
I love the stem. Sometimes I wish I could buy only broccoli stems. 😋