Time: 7 min.
Complexity: easily
Servings: 4

Roasted broccoli florets and capers sprinkled with Parmesan cheese, drizzled with lemon juice and olive oil.

Ingredients:

• 1 small head of broccoli, separated into florets
• 1/3 tbsp. grated parmesan
• 2 tbsp. l. chopped parsley
• 1 tbsp lemon juice
• 1 tbsp capers
• 2.5 tbsp olive oil and 1 tbsp for dressing

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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broccoli cabbage, cheese, capers, Parmesan cheese, parsley, lemon juice

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Preparation:

Step 1
• Peel the broccoli stems and cut them into long, thin strips using a vegetable peeler. Then soak them in a bowl filled with cold water and ice.
Step 2
• Meanwhile, sauté the broccoli florets in olive oil over medium heat, stirring occasionally, for about 6 minutes. Set the broccoli aside and sauté the capers in the same pan for 30 seconds. Transfer to a salad bowl.
Step 3
• Pat dry the shredded broccoli stalks and place in a salad bowl. Add parsley and Parmesan cheese. Season with salt and pepper.
Step 4
• In a separate bowl, mix a tablespoon of lemon juice and olive oil, season the fried broccoli and capers.

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