You know broccoli is good for you. Your momma told you. But do you know why? Well, for starters it’s a great source of fiber and antioxidants, has a ton of vitamins (one cup of raw broccoli provides over 100% of your vitamin K requirement), and is a powerhouse of nutrients. It’s also low fat and a great anti-inflammatory.
We call this recipe “ceviche” because while the broccoli isn’t traditionally steamed or roasted, it “cooks” from the acid in the red wine vinegar. The garlic, red pepper flakes and sesame oil give it a delicious, complex flavor. We keep a bowl of these in our fridge to snack on whenever those hunger pangs strike. Trust us — you’ll be making this again.
Prep Time: 10 minutes | Cook Time: 3 mins | Servings: 4
2 heads broccoli, cut into bite-sized florets
2 teaspoons red wine vinegar
1 teaspoon sea salt
1/3 cup extra virgin olive oil
3 cloves garlic, minced
1 teaspoon cumin powder
2 teaspoons sesame oil
Pinch of crushed red pepper flakes (or more if you like it spicier)
1. Dissolve salt in red wine vinegar. Pour over broccoli florets in a large boil and toss to combine. Let sit.
2. In a saucepan, heat olive oil and add garlic, cumin powder and red pepper flakes. Cook for about one minute on medium heat until fragrant. Do not let the garlic turn brown! Add in sesame oil and stir. Pour mixture over broccoli and toss.
3. Let sit for about an hour at room temperature, sprinkle sesame seeds over broccoli and serve! Refrigerate any remaining broccoli for up to 48 hours.