Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets discarding the rest of the stalks Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.
1 cup mixed frozen vegetables (e.g. green peas, carrots and corn)
2 green onion, chopped
1 large piece ginger
4 cup chopped kale
1 tablespoon soy sauce (or tamari for a gluten-free alternative)
Salt to taste
2 teaspoons sesame oil
Serving options
Poached or boiled eggs
Chopped cilantro and chopped green onion for garnish
Pickled vegetables (zha cai) and fermented tofu
Homemade Chili Oil or Sriracha
Notes: 1. For wheat noodles, you can use chuka soba, udon noodles, somen noodles, and any other wheat noodles that only contain wheat flour and water (and maybe some salt). For gluten-free noodle soup, use rice noodles, Vermicelli or Shirataki noodles.
2. Alternatively, you can dust the tofu with 2 tablespoons cornstarch — it will create an even crispier crust.
