Broccoli is a nutritious addition to any meal, but it is often cooked incorrectly, leaving it lacking in flavour and stripped of health benefits. Overcooking causes nutrients to leach into the water, making boiling or steaming for too long counterproductive.
Alternatives such as sautéing with garlic or roasting can transform the vegetable. A recipe from cookbook author Kelli Foster, shared on The Kitchn, highlights roasting as a superior method. Roasted broccoli soaks up dressings and develops a tender texture with charred edges.
Foster's recipe combines broccoli with chickpeas, red onions, and a lemon tahini dressing. To prepare, heat the oven to 200°C (fan setting). Trim broccoli into florets, slice an onion, and drain chickpeas. Toss with olive oil, cumin, garlic powder, salt, and pepper, then roast for about 20 minutes until tender and browned.
For the dressing, whisk tahini, lemon juice, water, garlic, salt, and pepper until smooth. Drizzle half over the roasted vegetables, toss, then transfer to a bowl. Sprinkle feta and add remaining dressing. Serve warm or at room temperature; leftovers keep in an airtight container for up to four days.
