Sautéed Broccoli Recipe with Roasted Garlic and Pecorino
This sautéed broccoli recipe with roasted garlic and pecorino adds a subtle twist to a classic broccoli and garlic dish. Here, sweet roasted garlic melts into crisp-tender baby broccoli florets and is finished with salty Pecorino Romano. The florets are cut into even smaller pieces for more flavor and better texture.
Ingredients
For the Roasted Garlic
- ½ small garlic head
- 1 teaspoon extra virgin olive oil
- Pinch of salt
For the Broccoli
- 2 tablespoons extra virgin olive oil
- 12 ounces frozen baby bud broccoli florets (partly defrosted, sliced lenghtwise into smaller pieces) (Note 1)
- ½ teaspoon kosher salt
- Ground black pepper
- Pinch red pepper flakes
- Roasted garlic see above
- 1 tablespoon grated Pecorino Romano cheese
- 2 teaspoons freshly squeezed lemon juice
Instructions
- Preheat the oven to 425℉. Peel away the loose skins from the head of garlic, and use a knife to slice off about ¼" to ½" from the top. Place the garlic head on a sheet of aluminum foil, and drizzle 1 teaspoon of olive oil over it along with a pinch of salt. Wrap it tightly in the foil and place it on a small aluminum pan.
- Roast the garlic for 45 minutes; it should be completely softened when done. Once cooled, squeeze the roasted garlic from the head by pressing from the bottom with your hands—or use the flat side of a butter knife—and slowly push upward. Make sure to squeeze every last bit, careful to discard any loose skins.
- Heat 2 tablespoons of the olive oil in a medium or large pan over medium-low to medium heat. Add the broccoli, salt, pepper, and red pepper flakes, and cook for about 10 minutes, stirring often, until the broccoli begins to char a bit.
- Stir in the roasted garlic, coating the broccoli with it. Lower the heat, then stir in the Pecorino and lemon juice. Taste for salt and add more if needed. Enjoy!
Notes
Note 1: Baby bud broccoli florets might also be labeled as baby bud broccoli. If you can't find baby buds, use the smallest broccoli you can find.
General Notes:
- If easier, just roast a whole garlic head and use the other half for something else, like half the portion in this caper pasta recipe.
- Be sure to add the roasted garlic only after the broccoli finishes cooking. You don't want to burn it.
- Make sure you lower the heat when adding the Pecorino, or it may stick to the pan.
Nutrition
Serving: 1serving | Calories: 106kcal | Carbohydrates: 6g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 1mg | Sodium: 334mg | Potassium: 274mg | Fiber: 2g | Sugar: 2g | Vitamin A: 535IU | Vitamin C: 77mg | Calcium: 54mg | Iron: 1mg
Tried this recipe?Let me know how it was!