Move over cauliflower steaks. Here come broccoli steaks! We eat broccoli almost every day in my house so I am always trying to come up with new ways to eat it. Roasted, yes please. The stems? Yes, they are my favorite part. So, how about cutting the broccoli the long way and utilizing a big portion of the stem for a fantastic roasted steak.
Now, this is not a perfect science, and you might need three heads of broccoli to get six good steaks but any florets that fall off or pieces that are not steak-y enough, save for straight up steaming, mashing with potatoes or cauliflower, or roasting pieces. Also, save the rest of the stems for sautéed broccoli stems, one of my all time faves.
Roasted Broccoli Steaks Over Vegetable Quinoa Pilaf with Toasted Pine Nuts
- 3 heads of broccoli
- sunflower oil, for brushing
- salt, a pinch
- 1 cup cooked quinoa
- 1 small leek
- 1 red pepper
- 1 carrot
- 1/4 cup pine nuts
- the juice of 1/2 a lemon
- salt, a pinch
Cut the broccoli stem off at the point where it is just getting tender. Toss the really woody part and use a vegetable peeler to peel the stems. Slice the broccoli into steaks. Try to get two out of each head and keep them together as best as you can.
Brush with oil and sprinkle with a little salt. Place on a lined baking sheet and roast in a 400 degree oven until browning, about 20 to 25 minutes.
Toast the pine nuts in a skillet until just fragrant.
Thinly slice the leeks and dice the peppers and carrots. Sauté until just softening.
Toss with the quinoa, pine nuts, lemon juice, and salt to taste.
Serve the broccoli steaks over the pilaf. Enjoy!