Broccoli is my favorite vegetable, and I am always looking for new and interesting ways to cook it. A few years ago, I found this recipe on Bon Appetit. After I made it, I fell in love with it.
I made a few changes to the original recipe and loved it even more. Instead of using water for the steaming step, I use vegetable or chicken stock, and I added lemon zest, in addition to the lemon juice, for a bigger lemon flavor pop.
The best part of this recipe is the caramelization you get from “searing” the broccoli before you steam it. This step imparts tons of flavor! Once you’ve made broccoli like this, you may never cook your broccoli any other way.
- If you can only find broccoli with short stems, don’t worry, they will work. The presentation will not look as stunning but you will still have all the flavor. For the video, I could not get long-stemmed broccoli. But in the skillet photo in the recipe, shot another time, I had the long stems and you can see the difference.
- You must slice the garlic, not mince it. If you use minced garlic, it will burn instead of brown. When the garlic slices brown, they impart a deep garlicky flavor with just a tinge of caramelizing and crunch. Using minced garlic will not get you any of that goodness.
- Keep a close eye on the broccoli during the searing step. Check it after a few minutes by using a tong to lift up one of the stalks slightly to check the color.
- Also keep a close eye on the garlic so it does not burn, which it will, quickly, if left unattended.
- This broccoli side-dish pairs with just about any protein or can be served as its own dish. Adding some sauteed prosciutto or bacon over the top would be a great addition, too!
discover. cook. enjoy.
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Gluten-Free, Dairy-Free Garlicky Caramelized Broccoli
- 3 tbsp sunflower oil
- 1.25 lb broccoli, look for long-stemmed
- 3 garlic cloves, or more if you LOVE garlic.
- 1/2 cup vegetable stock, or chicken stock
- 1/2 lemon
- pinch red pepper flakes, add more for additional heat
- Kosher salt and pepper to taste
Mise en Place
- Peel the stems of the broccoli with a potato peeler and if long, cut and leave about 3 inches of the stem. Slice the broccoli in half lengthwise. Slice the broccoli in half lengthwise.
- Peel and slice the garlic into thin slices, set aside. Add 1/2 cup vegetable stock (or chicken stock) to a measuring cup and set aside. Zest half a lemon and add to a prep bowl. Leave the lemon unjuiced for now.
Caramelize and Steam the Broccoli
- Heat 2 tablespoons sunflower oil in a large, deep skillet, medium high. Make sure you have a lid for the skillet you choose. One the pan and oil are hot, place the broccoli, flat side down in the pan, cover and let cook for about 8 minutes or until the the underside has a nice deep cararemiled color.
- Add the 1/2 cup vegetable or chicken stock to the skillet, season the broccoli with kosher salt and freshly ground pepper, reduce heat to medium, cover and let cook about 7 minutes or until the water is evaporated.
Brown the Garlic
- Add the last tablespoon of sunflower oil to the pan along with the garlic and red pepper flakes (use as little or as much as you like) and cook uncovered until the garlic is a nice golden brown, about 3-5 minutes. You may want to stir the garlic occasionally.
Plate and Enjoy
- Transfer the broccoli to a serving plate and sprinkle any browned garlic left in the pan over the top. Using your hand, squeeze the half lemon over the broccoli and sprinkle the lemon zest over the broccoli. Enjoy!