Lemon Broccoli with Crispy Anchovies
Chop 1 bunch broccoli into florets; peel and slice the stems. Steam the broccoli – either using steam in a bag broccoli from the grocery or in a steamer on the stove. Steam just a little less than usual, because we’ll be putting in the wok and cooking it further; and we don’t want disintregrated broccoli now do we?
Cook 1 clove chopped garlic, 3 to 5 minced anchovy fillets and a pinch of red pepper flakes in a skillet with 3 tablespoons olive oil over medium heat, 30 seconds. Add the broccoli, the juice of 1/2 lemon and salt. Drizzle with olive oil.
Roasted Broccoli, Cauliflower & Tomatoes
Toss 3 cups small cauliflower florets, 3 cups broccoli florets, and a pint of chopped sugar plum grape tomatoes with 1/4 cup olive oil, 2 cloves minced garlic, 1 1/2 teaspoons cumin seeds, 1/4 teaspoon turmeric, a pinch of cayenne, 1/2 teaspoon salt, and pepper to taste on a baking sheet. Roast in a 450 degrees F oven, about 25 minutes. Sprinkle with lemon juice and chopped cilantro.
Have a look at this incredible video that shows two excellent recipes broccoli with crispy anchovies and lemon and another roasted broccoli, cauliflower and tomatoes. The video is very nicely presented and stepwise that makes it all the more interesting to watch.