In the latest episode of 'why am I reading this pointless spiel' (flattering myself by suggesting my spiels aren't just skimmed over) today I am going to discuss my love affair with broccoli. I have a number of things that I could say on the topic, but I'll aim to keep it (mostly) brief and relevant, because I've not exactly inspired you to continue reading, and because we're talking about broccoli.
Since becoming unwell and figuring out that practically every food was causing it, I have had to dig pretty bloody deeply to figure out which foods I could feasibly eat on the reg without being reduced to a shell of a human. Among others, broccoli has been one of my saving graces, and I eat it pretty much every day, in some form or another. My favourite form, however, is roasted, with a little bit of olive oil and lots of sea salt.
With that in mind, and after a few weeks of eating roasted broccoli sans anything exciting, I decided to spruce up my saving grace with a bit of a zesty dressing. The whole dish is vegan, gluten free, and fodmap friendly, depending on your tolerance for brassicas. I've found zucchini is a very helpful vegetable as it's low carb (and therefore not particularly fermentable) and non offensive. It doesn't get as crunchy and roasty as broccoli, but you can always adjust the ratio of brassica to zucchini if need be.
So here I am on Valentine's Day eve, dedicating a blog post to broccoli. I feel it's pretty fitting, because it's gotten me through a lot of hard times, and although it may not be the most exciting, or interesting vegetable, but it's the right vegetable 4 me.
1 head of broccoli
1 bunch of broccolini
Around 10 brussel sprouts, halved
1 zucchini (optional)
Zest of 1/2 a lime, or to taste
2 teaspoons wasabi paste (If you're using the powder and making your own paste, you might need 3)
1 teaspoon mustard (either variety, I used seeded)
Juice of 1 lime
Generous pinch of sea salt
Pinch of brown sugar
2-3 tablespoons water
Olive oil and salt, for roasting
1. Preheat the oven to 180 degrees Celsius.
2. Toss the vegies in olive oil and sea salt, and arrange them on two baking paper lined trays.
3. When the oven is good to go, add the vegies and set the timer for 20 minutes. Once that's done, check them out - they should be over half way done. It's best to work incrementally here because your different veg might be done at different times - partcularly if you're adding the zucchini. I found the brussels took the longest to cook at around 40 minutes, but I like my broccoli crispy so I left it in that long as well.
4. While the veg are going, throw everything else in a blender and combine until you have a silky smooth sauce consistency.
5. Assembly is a lil self explanatory: decoratively arrange your veg on your fanciest crockery and drizzle dramatically with the avocado wasabi sauce. Yummo.