We watched an old episode of Good Eats the other day. The show focused on broccoli, one of my favorite vegetables.
Broccoli season has arrived in Austin, and I got a huge two-pound crown from Harvest Time Farm Stand at the farmers market on Saturday morning.
Alton Brown’s recipe for Oven Roasted Broccoli looked wonderful. I roast broccoli a lot at home, and we usually eat it dressed with just olive oil, salt, and chili flakes. This recipe has toasted bread crumbs and cheese, making it heartier and good for the cold snap that just came in.
I made the recipe with a few modifications. There was no panko in our pantry, so I made fresh bread crumbs in the food processor and toasted them in the oven. I also added lemon zest and juice to the finished recipe. Then each bowl got topped with a fried egg and a few roasted tomatoes.
It turned out really well. The broccoli was still a bit crunchy, and the bread crumbs and cheese gave it a deep nutty flavor. The original recipe calls for either Cheddar or Parmesan. I used Cheddar, but I think I’ll try Parmesan next time. The Cheddar, while delicious, didn’t get distributed evenly in the broccoli, gathering in chunks. Don’t get me wrong; the clumps were salty, crunchy, and delicious. But I think the Parmesan may coat the broccoli more evenly.