Broccoli with Preserved Lemon Yogurt Recipe

Name: Broccoli with Preserved Lemon Yogurt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds broccoli (2 small heads); 1/4 cup extra-virgin olive oil; 1/4 teaspoon crushed red pepper; Kosher salt; Black pepper; 6 tablespoons Greek yogurt; 2 tablespoons mayonnaise; 1 small garlic clove, minced; 1 teaspoon minced preserved lemon rind, plus julienned rind for garnish; 2 teaspoons fresh lemon juice; 2 tablespoons freshly grated Parmigiano-Reggiano cheese

Servings: persons

1 1/2 pounds broccoli (2 small heads)
1/4 cup extra-virgin olive oil
1/4 teaspoon crushed red pepper
Kosher salt
Black pepper
6 tablespoons Greek yogurt
2 tablespoons mayonnaise
1 small garlic clove, minced
1 teaspoon minced preserved lemon rind, plus julienned rind for garnish
2 teaspoons fresh lemon juice
2 tablespoons freshly grated Parmigiano-Reggiano cheese

1
Preheat the oven to 475.
2
Place a baking sheet on the center rack and allow to heat for 10 minutes.
3
Meanwhile, cut the broccoli lengthwise into 1/3-inch-thick slabs, reserving any florets that fall off; trim the florets to form mini steaks that lie flat.
4
In a large bowl, toss the broccoli, olive oil and crushed red pepper and season with salt and black pepper.
5
Carefully arrange in a single layer, cut side down, on the hot baking sheet.
6
Roast for about 20 minutes, turning halfway, until golden and tender.
7
Meanwhile, in a small bowl, mix the yogurt, mayonnaise, garlic, minced lemon rind and lemon juice and season with salt and black pepper.
8
Transfer the broccoli to plates and top with the cheese.
9
Garnish with julienned lemon rind.
10
Spoon the yogurt sauce on the side and serve.

317

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 pounds broccoli (2 small heads), 1/4 cup extra-virgin olive oil, 1/4 teaspoon crushed red pepper, Kosher salt, and more.

Yes, Broccoli with Preserved Lemon Yogurt falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Broccoli with Preserved Lemon Yogurt

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions