Here’s an easy Paleo broccoli recipe to make this humble veggie the star of the show. Broccoli is a go-to veggie in our home, and this recipe is always a winner at my table.
Can I share some cooking tips with you?
- Size Matters: cut the florets into pieces not too big that the bite is awkwardly large, but also not chopped so small that it looks like what’s expected in a salad.
- Get Fancy: if a lemon happens to be handy, a bit of zest to finish this recipe is fantastic, especially if a light-tasting vinegar isn’t immediately available and you need to punt.
- A little goes a long way: crushed red pepper is awesome with broccoli, but too much will be weird. Broccoli shouldn’t set anyone’s mouth on fire, but a little something that makes you go hmmm… is quite welcome.
- Mince, baby, mince: big chunks of garlic are out of place with this recipe; a smooth, finely minced texture is the way to go.
Not hip on rice wine vinegar?
I get it. Rice-anything doesn’t always work for everyone who has adopted a Paleo template. If you’re following AIP or are on a Whole30, consider using apple cider vinegar or better yet, coconut vinegar! I only started using it last year and have come to love the flavor. Spoiler alert: it tastes nothing like coconut. There are other fancy vinegars like ume plum or champagne, which would be way good, but don’t feel like you have to take that leap if it’s not jiving with you.