Broccoli Caesar

I am always looking for new ways to make vegetables more interesting since they play an important role in every meal I make. A plain steamed side dish will not suffice. It must have a lot of flavor and match the protein. A recent dinner of Chicken with Madeira Wine and Mushrooms needed an accompaniment and that’s when I thought Broccoli Caesar might be perfect. But I don’t eat croutons, which seem like soggy pieces of bread (at least in a lot of the poor Caesar salads I have had in recent memory!) I am a big fan of using gluten free panko in everything for breading to filler in meatballs and gave this recipe a try with some minor changes! Don’t skip the anchovies – it’s a very important component of any true Caesar!

Ingredients

3 heads of broccoli

2 tbsps. olive oil

Sea salt and pepper

1 tablespoon unsalted butter

½ cup gluten free panko breadcrumbs

finely grated parmesan

Dressing

4 garlic cloves, minced

3 tablespoons plain yogurt

2 tablespoons Parmesan cheese

1 tablespoon Dijon mustard

2 teaspoons red wine vinegar

1 anchovy

1/4 teaspoon sea salt

1/4 teaspoon pepper

1/2 lemon, juiced

1/3 cup olive oil

1. Preheat the oven to 425 F. Cut the broccoli into smaller florets and place them in a bowl to toss with olive oil. Place them on a large baking sheet topped with foil and sprinkle with salt and pepper. Roast for 15 to 20 minutes.

2. While the broccoli roasts, make the panko and dressing. To make the panko, heat the butter in a small skillet over medium heat. Add the panko and stir to coat in the butter. Toast for 2 to 3 minutes, until the panko is browned.

3. To make the dressing, add the garlic, yogurt, parmesan, mustard, vinegar, anchovy, lemon juice, salt and pepper to a food processor and blend until pureed. With the processor still on, stream in the olive oil until a creamy dressing forms.

4. To assemble, place the roasted broccoli in a large bowl or plate. Drizzle with the dressing. Top with the panko and finely grated parmesan. Enjoy!