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.

No additional tips available.

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

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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.

Broccoli with Preserved Lemon Yogurt

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