I found this recipe on Food and Wine and was intrigued. But I needed to modify a few things. Skip the bread, sub in ghee for butter, opt for olives over tapenade, add in pumpkin seeds and top with flaky salt and lemon zest.
The sauce proved addicting; I would totally make this again.
Happy eating,
~Monique
broccoli over tomato butter sauce {gf}
2 tbls olive oil + 1 tbls to drizzle
2 medium broccoli heads with stems intact
2 cups cherry tomatoes
1 small red onion, cut into 1-inch wedges
1/4-1/2 cup vegetable broth
2 tbls ghee
1 tsp pink salt
fresh black pepper
toppings:
-lemon zest, toasted pumpkin seeds, microgreens and sliced olives.
Preheat the oven to 425 degrees. Measure out the ghee and place in the refrigerator to chill.
Cut the broccoli head into ‘steaks’ as best you can. Place the steaks, tomatoes and onion on a sheet pan, drizzle with the olive oil followed by 1 tsp salt and a few grinds of fresh black pepper. Toss well. Roast 20 -30 minutes until lightly charred in spots.
Scoop out all the tomatoes and onion into a blender. Add 1/4 cup broth and carefully blend until smooth. When blending hot ingredients be sure to allow a bit of steam to escape by removing the center piece of the blender lid and covering with a towel.
Add remaining broth if the sauce needs a little thinning. Add in the chilled ghee and process until the sauce is glossy. Taste, and adjust salt as desired.
Spoon the sauce onto plates. Place the roasted broccoli in the middle. Top with the lemon zest, pumpkin seed olives and microgreens.
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