Variety is one of the easiest ways to make meals more pleasurable, and this is a far cry from the same old steamed broccoli of your past. Harissa, an African chili paste, adds a kick, but you can also use sriracha or your go-to tomato salsa. Synonymous with love and the heart, rose petals add crunch and beauty, making this dish a sensual pleasure to behold.
Excerpted from The Superfood Alchemy Cookbook by Jennifer Iserloh, to be published on April 9, 2019 by Hachette Books, a division of Hachette Book Group. Copyright 2019, Jennifer Iserloh.
Ingredients
2 tbsp olive oil
1 head broccoli, cut into florets
¼ tsp salt
⅛ tsp ground cloves
1 tbsp harissa or tomato paste
¼ cup shredded soft farmer cheese, mozzarella, or coconut cream
2 tbsp food-grade rose petals
Preparation
1. In a large skillet, heat 1 tbsp oil over medium heat. Add broccoli, salt, and cloves, and cover, turning occasionally until broccoli is browned and tender, 10–15 minutes.
2. In a small bowl, combine harissa and remaining olive oil. Dot harissa sauce over broccoli, and If using cheese, sprinkle it over broccoli and melt under a broiler, 1–2 minutes. (If using coconut cream, spoon over broccoli once it is browned and tender, skipping the broiler step). Sprinkle with rose petals. Serve immediately.
Nutrition Information
- Serving Size: 1/4 of recipe
- Calories: 186
- Carbohydrate Content: 17 g
- Fat Content: 12 g
- Fiber Content: 3 g
- Protein Content: 3 g
- Saturated Fat Content: 4 g
- Sugar Content: 11 g
