Yes, I know, it sounds pretentious, but Broccoli is one of those vegetables that once you’ve had them cooked the “right” (not the saggy-dull-overcooked) way, it changes your perception of it forever. You might even crave it once in a while. Or even more often than you thought you’d ever do. And the Caesar dressing to finish it up (you can even have it without it) makes it just-to-die-for-I-can’t-believe-Broccoli-can-be-this-good! (for real).

Ingredients (serves 4):

2 heads Broccoli, cut into florets

2 tablespoons of Extra Virgin Olive Oil

Kosher Salt (or just regular salt)

Fresh Ground Pepper

Caesar Dressing:

Anchovies in Olive Oil (one small can)

2 tablespoons of Extra Virgin Olive Oil

3 Tablespoons of Mayonnaise (I like the one that is made with Olive Oil, but you can use whatever you like/have)

1 Garlic clove

One Lemon (juiced)

Half a Cup of Parmesan Cheese

Fresh Ground Black Pepper.

(Plus extra Grated Parmesan Cheese to finish it up).

Preheat your oven to 425 degrees F. Place the Broccoli on a baking sheet and sprinkle it with the first 2 tablespoons of Extra Virgin Olive Oil, plus salt and pepper (to taste). Mix everything well together and bake for 17-20 min (ovens vary. It should be fork tender but not saggy, and slightly brown and crispy on the edges).  Once it’s cooked let it cool down for a couple of minutes before adding the dressing (you can even have it just like that).

And now for the dressing: in a food processor mix the anchovies (you can add some of the Olive Oil they come packed with for some extra flavor), the Extra Virgin Olive Oil, Mayo, Garlic, Lemon Juice, Cheese and Pepper. Try it first before adding any extra salt, since both the anchovies and Parmesan cheese are salty already. You can adjust it to your own taste: I like it with lots of extra Garlic and Lemon, but that’s up to you.

To serve: Mix the Broccoli with the dressing and cover with the remaining grated Parmesan Cheese. Enjoy!