I don't know if it's because the broccoli is drenched in a brown butter sauce or because it's grilled to perfection, but this is definitely the best way to enjoy this vegetable in my opinion... the honey and sumac brown butter wonderfully complements the tender and crispy broccoli. The addition of almonds is a nice touch that adds texture and a really fun flavor! Note that you can grill the broccoli directly on the barbecue - it will just take a little longer to achieve the desired result. Go make it!!!
Servings: 4
Preparation: 5 minutes
Cooking: 15 minutes
Ingredients:
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3 tbsp sunflower oil
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2 heads of broccoli, cut into 4 or 3 pieces, depending on size
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Kosher salt
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Freshly ground black pepper
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Finely chopped flat-leaf parsley
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Maldon salt, for serving
Sauce:
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1/2 cup unsalted butter
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1 cup almonds (Guara variety, available at Avril), halved
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1 tbsp rice vinegar
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3 tbsp high-quality honey
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1 tsp sumac
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1/2 tsp kosher salt
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Freshly ground black pepper, to taste
Steps:
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Heat a large cast-iron skillet over medium-high heat and add the oil. Cook the broccoli pieces on the flattest side for at least 5 minutes. We want a nice caramelization. Flip them over and cook on low heat with a lid for about 3 to 5 minutes, until tender. Season and set aside.
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In a small saucepan, melt the butter over medium heat and stir until it becomes caramelized. Remove from heat when small brown particles form at the bottom of the saucepan. Return to low heat and add the almonds. Stir and cook until the almonds are golden, about 3 minutes. Remove from heat and add the vinegar and honey - stir vigorously. Add the sumac and season with salt and pepper. Set aside.
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Serve the broccoli pieces on a large plate and sprinkle with the mixture - we want the broccoli to be drenched in the sauce. Sprinkle with flat-leaf parsley and Maldon salt. SO good.