WHY THIS RECIPE WORKS To meet the challenge of adding flavor without fuss to simple cooked broccoli, we experimented with tossing uncooked dressings and sauces with steamed broccoli. We found that potent flavorings like citrus juices, garlic and onions, chiles, and spices, all of which are assertive enough to stand up to the strong flavor of broccoli, worked best in our basic broccoli recipes. You will need a collapsible steamer basket for this recipe.
Serves 4
TOTAL TIME: 20 minutes
INGREDIENTS
- FOR DRESSING:
- 1/4 cup finely chopped red onion
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon grated lime zest plus 1 tablespoon juice
- 1/2 teaspoon ground cumin
- 1/8 teaspoon hot sauce, plus extra for serving
- FOR BROCCOLI:
- 1 1/2 pounds broccoli, florets cut into 1-inch pieces, stalks peeled and sliced 1/4 inch thick
- Salt
INSTRUCTIONS
- Whisk all dressing ingredients together in a large bowl; set aside for serving.
- Bring 1 inch of water to a boil in a Dutch oven. Place broccoli in a collapsible steamer basket, then transfer the basket to the pot. Cover and cook until broccoli is tender and bright green, about 5 minutes.
- Transfer broccoli to the bowl with the dressing and gently toss to combine. Season with salt and extra hot sauce to taste. Serve warm or at room temperature.
VARIATION
- STEAMED BROCCOLI WITH SPICY BALASMIC DRESSING AND BLACK OLIVES:
Whisk ¼ cup chopped pitted kalamata olives, ¼ cup extra-virgin olive oil, 2 teaspoons balsamic vinegar, 2 teaspoons red wine vinegar, 1 minced garlic clove, ½ teaspoon red pepper flakes, and ¼ teaspoon salt together in bowl. Substitute for lime-cumin dressing.
