How Many Does It Serve?
What Do We Need?
8-10 small heads broccoli
1 cup extra-virgin olive oil
1 teaspoon crushed red pepper
1 teaspoon dried thyme (or herbs of your choosing)
1 pint Greek yogurt
6 tablespoons mayonnaise
1 small garlic clove, minced
1 teaspoon minced preserved lemon rind, plus julienned rind for garnish
¼ cup freshly squeezed lemon juice
½ cup freshly grated Parmigiano-Reggiano cheese
How Do We Make It?
Preheat the oven to 475°. Place a baking sheet in the oven and let it warm up. Meanwhile, cut the broccoli lengthwise into 1/3-inch-thick slabs that look like tiny flat trees. Keep any florets that fall off.
In a large bowl, toss the broccoli, olive oil and crushed red pepper and herbs and season with salt and pepper.
Very carefully arrange in a single layer, cut side down, on the HOT baking sheet. Roast for about 20 minutes, giving them a flip at half-time until tender and slightly bronzed.
Meanwhile, in a small bowl, mix the yogurt, mayonnaise, garlic, minced lemon rind and lemon juice and season with salt and black pepper. Serve this sauce on the side.
- When the broccoli comes out top with grated cheese. Add yummy bits of julienned lemon rind on top.