It’s no secret that I sometimes scheme to find ways to get the veggies down. Last week I made a cauliflower mousse out of cauliflower puree and eggs. I barely could tell there was cauliflower in there at all…my kind of vegetable dish! Tonight, I decided to see how deftly I could slide broccoli under the taste bud radar and I’m happy to say, I DID IT! Even Chef Bill, who borderline dislikes broccoli couldn’t stop eating this – what an endorsement!
And it was easy. All that’s required is a bag of frozen broccoli, a log of chevre, olive oil, preserved Meyer lemons (or lemon juice) and a food processor. That’s it for a carb-free dinner or delicious vegetable side dish. Because the chevre and broccoli emulsify together during the baking process, this doesn’t have as much of a sharp tang as, say, chevre would right out of the fridge. Here’s to dining on cruciferous veggies…with pleasure:
(Makes a large casserole dish, because I like to freeze individual servings. Recipe can easily be halved)
Preheat oven to 325
1 two-pound bag of broccoli florets, thawed
1 11-ounce log of chevre (goat cheese)
Extra virgin olive oil
2 Tablespoons preserved Meyer lemon or 2 Tablespoons lemon juice
* Optional: whip 2 or 3 eggs into the mixture for a fluffier texture and more protein. I’ve tried both ways and prefer the casserole without eggs because it lends a more intense, cheesy flavor.
Place pureed mixture in a mixing bowl and continue to puree the rest of it in batches until completed. Spray a covered casserole dish with cooking spray and spoon broccoli-chevre mixture into the casserole. Bake 15 minutes covered, and 15 minutes uncovered. If casserole feels dry when served, drizzle a bit more olive oil on top.