Broccolini. Dinner is hard enough to put together for some of us without having to worry about side dishes. Sometimes you can put a ton of thought and effort towards crafting the perfect entree that you just completely forget about trying to compliment your dish with a salad or vegetable. But I’m here to tell you that with a little time management, you can put together a side dish in what feels like no time that’s delicious, healthy, and satisfying with whatever you plan to serve it with. Broccolini itself is a hybrid of traditional broccoli and it’s leafy cousin, Chinese broccoli. What this means is that this vegetable has long steams with a small floret that chars up nicely when exposed to heat. Combined with garlic and red pepper flakes, this vegetable transforms into a bright, spicy side that can be enjoyed throughout the year with rich meats like sausage or steak while also being good enough on its own to be eaten up by itself! Be sure to try this quick side this week to help liven up your weeknight dinner!
2 bunches broccolini
5 cloves garlic, sliced thin
1/2 teaspoon red pepper flake
2 tablespoons olive oil
1 teaspoon salt
1 lemon, juiced.
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Recipe (yields 2-3 servings)
🌱Ingredients
- 1 small head cauliflower, wash & cut into florets & pat dry with paper towels
- 1 small green bell pepper, cubed
- 1/2 small red onion, cubed
- 2 cloves garlic - sliced
- 1/4 cup [40g] dry roasted cashews
- 4 dried Thai chilis/red chilis, softened in hot water & drained
- oil for frying & cooking
🌱Batter
- 3/4 cup [96g] all-purpose flour
- 1/2 - 3/4 cup ice-cold water
- 1/4 teaspoon salt
- a few shakes of white pepper
🌱Sauce Mix together 2 tablespoons soy sauce/tamari, 1/2 tablespoon thick dark soy sauce (for color), 1/2 tablespoon sugar & 3 tablespoons Chinese cooking wine/sherry/broth in a bowl & set aside.
✅Place batter ingredients in a large mixing bowl & stir to combine. The batter should be thick like a pancake batter.
✅Dredge florets in batter, shake off excess & fry until golden brown (temperature 375F/190°C & I used a small saucepan). Then drain on paper towels.
✅Alternatively, grease a baking sheet pan with oil, place coated florets on the pan. Brush florets with oil & bake at 485F/
250°C until light golden brown for about 20-25 mins, be sure to flip halfway. For the last few minutes, broil to get a crispier ure (oven time varies)
✅To make the sauce, in a heated non-stick pan with 2 teaspoons oil, sauté onion until translucent. Then add garlic, bell pepper, chili & continue to sauté until fragrant. Slowly pour in the sauce & cook to reduce it slightly. Please adjust the sauce based on the cauliflower's size.
✅Finally, add the cauliflower florets, cashews & quickly toss them with the sauce until all incorporated. Serve with rice for a delicious meal.
*Please be sure to dry florets well before coating or the liquid will slowly thin down
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