Whole Broccoli with Walnut Garlic Sauce
Introduction to Whole Broccoli
Cooking the whole broccoli, stem, and florets, not only saves resources and reduces waste but also adds extra texture and flavor to the dish. In this recipe, we’ll be utilizing the entire broccoli, making it a zero-waste, vegan dish that is both delicious and eco-friendly.
Cutting the broccoli into three slices, and then coating the stem with a flour coating makes this recipe both stunning and delicious. I’ve paired this with Walnut Garlic Vinaigrette, an easy and delectable sauce.
This whole broccoli recipe is a simple and delicious way to enjoy this nutritious vegetable. The combination of tender and crispy broccoli with the tangy and flavorful sauce is sure to satisfy even the most discerning of palates. Plus, the fact that it utilizes the entire broccoli, making it a zero-waste and vegan dish, makes it an even more appealing option for those looking for an eco-friendly meal option. So, give this recipe a try and enjoy the delicious and nutritious benefits of cooking with the entire broccoli!
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Whole Broccoli
Ingredients
Whole Broccoli
- 1 broccoli whole
- ¾ cup all-purpose flour
- ¼ panko bread crumbs
- ¼ cup nutritional yeast
- ½ tsp garlic granulated
- ¼ tsp cayenne pepper
- ½ tsp salt kosher
- 2 Tbsp tapioca flour
- 3 Tbsp almond milk
- 4 Tbsp olive oil extra virgin
Walnut Vinaigrette
- 2 Tbsp garlic confit oil recipe here
- 1 cup walnut pieces
- 4 dates Medjool, pits removed, diced
- ¼ cup raisins golden
- 1 lemon zest zested with channel zester
- ¼ cup almond milk
- ¼ cup garlic confit recipe here
- 1 Tbsp thyme leaves
Instructions
How to make whole Broccoli
- Cut the broccoli lengthwise into three portions.
- Combine the tapioca starch and the almond milk, and whisk until the starch is completely hydrated.
- For the flour coating, combine the all-purpose flour, panko bread crumbs, nutritional yeast, granulated garlic, cayenne pepper, and salt mix to combine.
- Dip the broccoli stem into the liquid, coating both sides. Keeping the florets free of the liquid and the flour coating.
- Press and coat the stems with the flour mixture.
- Repeat this process three times.
- Heat a heavy large heavy sauté pan over medium heat. Add the olive oil, once the oil is hot add the broccoli. Cook the until a deep golden brown. Flip the broccoli cooking the other side. Temperature management is key, if the pan is too hot the coating will brown faster than the broccoli will cook.
How to make Walnut Vinaigrette
- Heat a small pot over medium-low heat, and add the extra virgin olive oil. Lightly toast the walnuts for 1-2 minutes stirring the whole time.
- Add the diced Medjool dates, golden raisins, lemon zest, and thyme leaves. Sauté for 1 minute.
- Add the almond milk, and reduce heat to a low simmer for 2 minutes.
- Add the garlic confit and a dash of garlic oil to the vinaigrette.
- Finish the vinaigrette with lemon juice. Adjust the thickness with additional almond milk if needed. The vinaigrette needs to be loose enough to spoon over the plate.
Platting
- You have two super cool choices. The first is to plate it like the video as an individual plate. The second which could be very cool is building a broccoli platter. Shingle the broccoli on the platter with walnut vinaigrette over the top and thyme leaves scattered all over the platter.
Chef notes
- Temperature is king the cooking this dish. Too hot and the coating cooks too fast, too cold and the coating is soggy and oily. This is an example of having patience, the temperature needs to be high enough that the coating is bubbling along the side. The stem of the broccoli needs to be cooked all the tough, this gives a tender bite and yet a little tooth to it.
