Broccoli Recipe
charred broccoli, sunflower caesar, salsa seca, caramelized onion & cilantro on a fresh corn tortilla (GF)
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Ingredients
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Broccoli & char
Sunflower Caesar (dairy-free, creamy)
Salsa Seca (crispy toasted chile crumb)
Caramelized Onion
Assembly & tortillas
Method
Broccoli & char
- 1
Prep broccoli
Trim large stems from broccoli and cut into bite to medium-sized florets so pieces are fairly uniform. Pat dry.
- 2
Season
In a large bowl toss broccoli with 2 tbs olive oil, 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp smoked paprika until evenly coated.
- 3
Char roast
Preheat a cast-iron skillet or heavy baking sheet over high heat (or preheat oven to 475°F / 245°C). If using skillet: add broccoli in a single layer and let sit without stirring for 3–4 minutes to develop a deep char, then toss and continue cooking another 4–6 minutes until browned and tender-crisp. If using oven: spread on a hot sheet and roast 12–16 minutes, turning once, until edges are charred and tender. Finish with a squeeze of lemon.
Sunflower Caesar (dairy-free)
- 4
Soak and blend
Place hulled sunflower seeds in a small bowl and cover with warm water for 10 minutes to slightly soften (optional — speeds blending). Drain. In a blender or food processor combine sunflower seeds, 5 tbs water, 1 tbs fresh lemon juice, 1 tsp Dijon, 1 tsp rinsed capers, 1 garlic clove, 3 tbs extra-virgin olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Blend until very smooth, about 1–2 minutes, scraping sides as needed. Add up to 1–2 tbs more water to reach a spoonable, creamy consistency.
- 5
Adjust seasoning
Taste and adjust salt, lemon or pepper. Reserve about 1/4 cup for finishing the tacos and keep the remainder to toss with some of the charred broccoli if desired.
Salsa Seca
- 6
Toast chiles
Remove stems and seeds from dried chiles. In a dry skillet over medium heat, press each chile flat and toast 15–30 seconds per side until fragrant but not burnt. Transfer to a small bowl to cool briefly.
- 7
Crumble
Crumble toasted chiles into flakes or pulse once in a spice grinder — you want small pieces, not powder. In the same skillet add 1 tbs olive oil and 1/2 cup panko breadcrumbs and toast over medium, stirring, until golden, 3–4 minutes. Stir in toasted sesame seeds and the crumbled chile, season with 1/2 tsp salt, and remove from heat. Let cool to crisp.
Caramelized Onion
- 8
Cook onion low and slow
In a medium skillet heat 1 tbs butter or olive oil over medium-low. Add the thinly sliced onion and 1/4 tsp salt. Cook, stirring occasionally, until very soft and golden, 18–25 minutes. If onions begin to stick, add a splash of water. Stir in 1/2 tsp brown sugar in the last few minutes if using to deepen color.
- 9
Finish
Taste and adjust salt. Remove from heat and keep warm.
Assembly & tortillas
- 10
- 11
Assemble tacos
Place 1 heaping/2–3 tbs sunflower caesar on each warmed tortilla as a base. Top with 1/4 cup charred broccoli (approx. 2–3 florets), a spoonful (about 1 tbs) of caramelized onion, a light sprinkle (about 1 tbs) of salsa seca, and a few chopped cilantro leaves. Drizzle a little reserved sunflower caesar over the top and finish with a squeeze of lemon.
- 12
Serve
Serve immediately while warm so tortillas are pliable and broccoli retains some char. Offer extra sunflower caesar, salsa seca and lemon wedges at the table.