I have mentioned before how much my two girls love broccoli. The boys will eat it but begrudgingly like it is a chore. Steamed broccoli served plain, all by itself, is how the girls like it and I find this dull and I eat it with the same enthusiasm as the boys. So when I have time I like to make an adult version which I highly recommend everyone try because it will knock your socks off and you will want to eat bowls of the stuff.
Firstly you need to get a few almonds roasting in the oven. It only takes 30 seconds to prepare then 12 minutes in the oven. The trick is to not consume too many once they do come out of the oven so you have some left to throw in with your broccoli. They are incredibly delicious just on their own. So make 1/2 a cup of the almonds so there is ample enough to snack on and add to the broccoli.
Then you get the water on the boil to partially cook the broccoli. Now there are several ways to pull this dish together depending on how much time you have. Sometimes when I’m rushed I will just saute the oil, garlic and chilli in a wok and then throw in the partially cooked broccoli and toss over a high heat for a minute or two then season. Otherwise I will toss the partially cooked broccoli in some oil and season then finish them on the BBQ grill for a minute or two on each side. The broccoli gets nicely charred and adds another dimension. Then I put the broccoli in a bowl and drizzle over the hot chilli, garlic oil.
Either way you finish with a good scattering of roughly chopped soy roasted almonds. You will find yourself eating whole heads of broccoli because it is so tasty. Of course you could give most vegetables the same treatment and they would love it.
chilli broccoli with soy roasted almonds
1 head of broccoli, cut into florets
4 tablespoons olive oil
2 garlic cloves, thinly sliced
1-2 red chillies, thinly sliced
sea salt and freshly ground black pepper
1/4 cup of soy roasted almonds, roughly chopped (make 1/2 a cup so you have some for pre-dinner snacking)
Bring a pot of slightly salted water to the boil and cook the broccoli for two minutes. Drain well and dry off a little with a clean tea towel. Put in a bowl with a tablespoon of olive oil and season.
Preheat the BBQ grill to high and grill the broccoli for a minute or two on each side. Transfer to a plate.
Heat the remaining olive oil in a small saucepan and add the garlic and chillies. Watch while it sizzles away for a few minutes. You don’t want the garlic to burn but you do want it to turn golden brown. Pour over the broccoli and scatter over the soy roasted almonds. Serve immediately.