Fried Broccoli

The term ‘fried’ in this recipe refers to the style of cooking we Guyanese employ when we talk about cooking vegetables – fried pumpkin, fried callaloo etc. We also use it to describe the cooking of salt fish, smoked herring and other types of smoked fish, as well as thinly sliced potatoes.

This ‘recipe’ can also be described as a sort of pan roasting because it does not contain any of the foundation ingredients that a traditional Guyanese fry-up would (onions, garlic, herbs, hot pepper and tomatoes). Vegetables like broccoli, cauliflower and kohlrabi all belong to the cabbage family and what that means is that they can yield a lot of moisture when salt is added too early, becoming soft, to the point of mush, when eaten.

I really like broccoli and enjoy it simply – steamed. However, the other day I couldn’t be bothered so I cut the broccoli into smaller flowerets, and tossed them into a smoking hot cast iron pan with a drizzle of oil. They sizzled and caramelized.

I tossed them a couple of times and about 2 minutes before they were done I sprinkled them with a dry seasoning mix that already has in salt. It was so tasty. The same method can be applied to cauliflower.

Now, I like my broccoli and cauliflower with a bit of crunch but not raw, therefore, consider reducing the heat a little as the vegetable cooks before returning it to high heat to finish cooking.

INGREDIENTS

• 1 large head of broccoli
• 2 – 3 tablespoons oil
• All purpose dry seasoning with salt (you will need to add salt if your seasoning does not have salt)

DIRECTIONS

1. Add oil to pan and place over high heat until smoking hot. Lift and swirl pan to ensure all over the coated in oil.
2. Add broccoli flowerets to pan and spread in even layer; let cook on one side for 3 minutes or until brown and toasty. Turn or toss broccoli to cook on the other side for another 3 minutes or until a knife inserts with a little resistance.
3. Season, toss and cook for 1 – 2 minutes. Serve immediately.

NOTES

• Do not turn the broccoli before it is brown or caramelized; this is key to the development of flavour.

• Reduce the heat to medium or low after the initial toss/turn so that the vegetable can cook through, then raise the heat to high again so that it can brown.

• Do not cover the pan, if you do, steam will develop and add moisture ruining the fried/roast effect. If you must, cover the pan partially so that much of the steam evaporates.

• I would suggest cooking this about 10 minutes before you are ready to serve your meal for optimum texture.

• Never throw away your broccoli stems, they are edible and crunchy; remove the fibrous outer skin by peeling it with a vegetable or potato peeler.