Recipe Index

Ingredients

• 1 1/2 - 2 Pounds Broccoli Florets (this is approximately 3 10-oz packages of chopped broccoli or 2 large bunches of broccoli)
• 1 Tablespoon Lemon Juice
• 1 Lemon (zested)
• 1/2 Cup Cottage Cheese
• 3 Tablespoons Olive Oil
• 1/4 Cup Parmigiano Reggiano (freshly grated)
• 3 Cloves Garlic
• 1 Teaspoon Worcestershire Sauce
• 3/4 Teaspoon Dijon Mustard
• 1/2 Teaspoon Anchovy Paste
• 1/4 Teaspoon Sea Salt
• 1/8 Teaspoon Ground Black Pepper
• 1/8 Teaspoon Cayenne Pepper
• 1 Lemon (zested)
• 1 Tablespoon Olive Oil
• 1 Clove Garlic (mashed)
• 3/4 Cup Panko Breadcrumbs
• 1 Pinch Sea Salt
• 1/2 Cup Parmigiano Reggiano (freshly grated)

Method

1. Wash the broccoli and dry it thoroughly, cut the florets from the stems, trimming away as much stem as possible, and put the florets in a large bowl.
2. Blend the lemon juice, lemon zest, cottage cheese, olive oil, Parmigiano Reggiano, garlic, Worcestershire sauce, Dijon mustard, anchovy paste, sea salt, black pepper and cayenne pepper until smooth and creamy.
3. Pour the dressing over the broccoli and toss until the florets are well coated.
4. Heat the olive oil in a pan over low heat, sauté the mashed garlic for about one minute, then add the panko breadcrumbs and lemon zest and stir for 1 to 2 minutes, until golden. Season with the pinch of sea salt and take the pan off the heat.
5. Grate the Parmigiano Reggiano over the dressed broccoli, scatter the warm breadcrumbs on top, toss once, and serve.

Prep: 15 min · Total: 15 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data