Broccoli is perfectly cooked when it is brilliant green and tender-crisp. Remove it from the heat at once and serve it right away. Cauliflower is also done cooking when it is tender-crisp. Although sesame seeds are high in fat and should be consumed in moderation, they can serve as a great source of calcium and dietary fiber
1 Tablespoon (Raw, Unhulled)
1 Bunch (100 gm)
To make sesame salt, toast the sesame seeds in a heavy skillet over medium heat, stirring constantly, until they begin to pop and brown slightly, about 5 minutes. Transfer to a blender or coffee grinder. Add the salt and grind into a uniform powder.
Cut or break the broccoli or cauliflower into bite-size florets. You should have about 4 cups. Peel the broccoli stems and cut them into bite-size pieces. Steam over boiling water or cook in a microwave until just tender. Transfer to a serving bowl and sprinkle with the sesame salt. Toss until evenly distributed. Serve immediately.
Stored in a covered container in the refrigerator, leftover Broccoli or Cauliflower with Sesame Salt will keep for up to 2 days.
Do you dislike broccoli? Well here is a simple recipe that you will definitely enjoy! Simply steamed, this recipe retains all the goodness of the vegetable. The only flavoring agent in this is sesame salt, that is toasted sesame ground and mixed with salt. Watch the video and get a few health tips too!