Just Broccoli

I would actually argue that broccoli is never "just broccoli." It's a blank canvas. Delicious with Chinese brown sauce and rice. Delectable with roasted garlic and dressed with a heavy hand of Italian red sauce. Fantastic in pasta salads. And for those who have yet to experience "Blasted" Broccoli -- ridiculously addictive with crispy garlic and spicy pepper flakes.

I'm not sure that this recipe has quite reached the Internet culinary cult classic status, like the NY Times Chocolate Chip Cookie recipe, but it's definitely made strides. The Black Bottle in Belltown is supposedly the originator of this recipe. Many thanks to them!

Served as an appetizer with some crusty bread and a chunk of nutty Parmesan - DELICIOUS! Complimented by another culinary cult classic - The Zuni Cafe Roasted Chicken and Bread Salad - DROP DEAD AMAZING! Stabbed with a fork and eaten alone - MOUTH WATERING!

Have I tempted you yet? You must try it!

Blasted Broccoli
adapted from Black Bottle and presented in Bon Appetit

1 1/4 pounds broccoli crowns, cut into florets (about 8 cups)
3 1/2 tablespoons olive oil, divided
2 garlic cloves, minced
Large pinch of dried crushed red pepper
Sqeeze of lemon

Preheat oven to 450°F. Toss broccoli and 3 tablespoons oil in large bowl to coat. Sprinkle with salt and pepper. Transfer to rimmed baking sheet. Roast 15 minutes. Stir remaining 1/2 tablespoon oil, garlic, and red pepper in small bowl. Drizzle garlic mixture over broccoli; toss to coat. Roast until broccoli is beginning to brown, about 8 minutes longer. Season to taste with salt and pepper and squeeze with some lemon. Serve immediately.