Roasted Broccoli Steaks with Tomato Butter and Tapenade: A Flavorful Vegetable Masterpiece

Table of Contents

1. Introduction
2. Ingredients
3. Preparation Instructions
4. Tips for Perfect Results
5. Nutritional Benefits
6. Serving Suggestions
7. FAQ
8. Conclusion

Introduction

Elevate your vegetable game with our Roasted Broccoli Steaks with Tomato Butter and Tapenade. This innovative dish transforms humble broccoli into a showstopping centerpiece, perfect for vegetarians and veggie lovers alike. Thick slices of broccoli are roasted to tender-crisp perfection, then topped with a luscious tomato butter that adds richness and depth. The crowning glory is a dollop of savory tapenade, bringing briny, Mediterranean flavors to the plate. This unique combination of textures and tastes will make you see broccoli in a whole new light, turning a simple side into a memorable main course.

Ingredients

For the Broccoli Steaks:

• 2 large heads of broccoli
• 2 tablespoons olive oil
• Salt and freshly ground black pepper to taste

For the Tomato Butter:

• 1/2 cup unsalted butter, softened
• 1/4 cup sun-dried tomatoes in oil, drained and finely chopped
• 1 clove garlic, minced
• 1 teaspoon fresh thyme leaves
• 1/4 teaspoon red pepper flakes (optional)
• Salt to taste

For the Tapenade:

• 1 cup pitted Kalamata olives
• 2 tablespoons capers, drained
• 1 clove garlic
• 2 tablespoons fresh parsley
• 2 tablespoons olive oil
• 1 teaspoon lemon juice

Optional substitutions:

• Use vegan butter for a dairy-free tomato butter
• Replace sun-dried tomatoes with roasted red peppers
• Substitute green olives for Kalamata in the tapenade

Preparation Instructions

Prepare the Broccoli Steaks:

• Preheat the oven to 425°F (220°C).
• Trim the leaves and side branches from the broccoli heads, leaving the main stem intact.
• Cut each head vertically into 3-4 thick “steaks,” about 1 inch thick.
• Place the broccoli steaks on a baking sheet, brush with olive oil, and season with salt and pepper.

Roast the Broccoli:

• Roast the broccoli steaks for 20-25 minutes, flipping halfway through, until tender and caramelized at the edges.

Make the Tomato Butter:

• In a bowl, mix softened butter, chopped sun-dried tomatoes, minced garlic, thyme leaves, red pepper flakes (if using), and salt until well combined.
• Set aside at room temperature.

Prepare the Tapenade:

• In a food processor, combine olives, capers, garlic, and parsley.
• Pulse until finely chopped but not completely smooth.
• With the processor running, slowly drizzle in olive oil and lemon juice until well combined.

Assemble the Dish:

• Place roasted broccoli steaks on serving plates.
• Top each steak with a generous dollop of tomato butter, allowing it to melt slightly.
• Add a spoonful of tapenade on top or to the side.
• Serve immediately.

Tips for Perfect Results

• Choose broccoli heads with thick, sturdy stems for the best “steaks.”
• For extra flavor, add grated Parmesan cheese to the tomato butter.
• Make sure the butter is at room temperature for easy mixing.
• Don’t overprocess the tapenade; a slightly chunky texture is ideal.
• For a smoky flavor, grill the broccoli steaks instead of roasting.

Nutritional Benefits

This dish is not only delicious but also packed with nutritional benefits:

1. Broccoli is rich in vitamins C and K, fiber, and antioxidants.
2. Olive oil provides heart-healthy monounsaturated fats.
3. Sun-dried tomatoes are high in lycopene, which may have anti-cancer properties.
4. Olives and capers add healthy fats and minerals.
5. The dish is relatively low in calories while being nutrient-dense.

By incorporating this recipe into your diet, you’re getting a variety of vitamins, minerals, and beneficial plant compounds in a delicious, satisfying meal.

Serving Suggestions

Roasted Broccoli Steaks with Tomato Butter and Tapenade can be served in various ways:

1. As a vegetarian main course, paired with quinoa or brown rice.
2. As a side dish alongside grilled fish or chicken.
3. Cut into smaller portions as an elegant appetizer.
4. Served over a bed of mixed greens for a hearty salad.

Complementary sides include:

• Roasted cherry tomatoes
• Lemon-herb couscous
• Crusty whole-grain bread
• A light cucumber and feta salad

FAQ

Q: Can I make this dish vegan?
A: Yes, use vegan butter or olive oil instead of regular butter in the tomato butter recipe.

Q: How do I store leftovers?
A: Store components separately in airtight containers in the refrigerator. Broccoli will keep for 3-4 days, tomato butter for up to a week, and tapenade for up to 5 days.

Q: Is this recipe gluten-free?
A: Yes, this recipe is naturally gluten-free. Just ensure all individual ingredients are certified gluten-free if you have severe gluten sensitivity.

Q: Can I adjust the spice level?
A: Absolutely. Increase or decrease the amount of red pepper flakes in the tomato butter to suit your taste. You can also add a pinch of cayenne to the tapenade for extra heat.

Q: Can I prepare components in advance?
A: Yes, the tomato butter and tapenade can be made up to 2 days in advance. Roast the broccoli just before serving for the best texture.

Conclusion

Roasted Broccoli Steaks with Tomato Butter and Tapenade is a dish that transforms ordinary broccoli into an extraordinary culinary experience. The combination of tender-crisp broccoli, rich tomato butter, and savory tapenade creates a symphony of flavors and textures that will delight your taste buds. Whether you’re looking for a impressive vegetarian main course or a standout side dish, this recipe delivers on both nutrition and flavor. Give it a try and discover a new favorite way to enjoy broccoli!