The best vegan vegetable side dish of all time – broccoli steak with cilantro jalapeno pistachio pesto. One of my all time favorite veggie recipes. Gluten Free too!
Broccoli. Best vegetable ever or what? Sometimes I forget how much I love broccoli. But then there are recipes like my creamy vegan gluten free broccoli soup, to remind me of my love for broccoli. Growing up I mostly only ate boiled broccoli (with a dollop of mayonnaise). That was just what we ate as a side dish sometimes.
And while I did (and let’s face it, still do) love broccoli that way, I think my broccoli palate has evolved.
Broccoli doesn’t only need to be served boiled and as a side dish.
It also makes the base for excellent soups, or fitters, or best yet, broccoli is really best for a broccoli steak.
Veggie steaks? Yep – vegetable steaks are all the rage. Check out my cabbage steaks for my veggie steak inspiration. Now a broccoli steak is obviously not going to resemble a regular meat steak.
The idea here is that you thinly slice the broccoli – if you have large heads of broccoli you can get large broccoli steak like pieces, but even with small heads of broccoli this will work.
Keep the width consistent.
Then you want to toss those broccoli slices in a bowl with olive oil, salt, pepper, garlic, etc and place in a single layer on a baking sheet or cast iron pan. Bake at 450 degrees F (yes you need the high temps here) for 30 mins. You just need to flip the broccoli over once, half way.
In the meantime you can get started on the pesto. Now my all time favorite classic vegan basil pesto recipe is made with basil, hemp seeds and nutritional yeast. Variety is key though. I know from past recipes that broccoli works perfectly with pistachios, and I wanted to serve this broccoli steak dish with some sort of seriously nutty pistachio sauce.
A cilantro + parsley based pesto made with nutty pistachios and spicy jalapenos sounded perfect. Lime juice and zest was added for a bit of refreshing kick and a bit of tahini for that extra creamy texture.
This spicy cilantro pistachio pesto might just be my new favorite sauce/dip/spread. It is oh so creamy and zesty and spicy and herby. The best of everything.
And broccoli steaks are my all time favorite side dish. Something happens to the broccoli in the oven at 450 degrees. There is a magical transformation going on at that time. The outer bulbs (what do you call the outside of broccoli? Not leaves, right?) get completely crispy and lightly charred. You can feel the crunch as you pop each broccoli steak into your mouth.
I can no joke eat an entire pound of broccoli this way. Just snacking away. Dipping the broccoli into the pistachio pesto and chomping down.
This, to me is the ultimate vegetable side dish which might just become the star of the plate. Serve this as a tasty starter or appetizer too – it will impress all your dinner guests that way too.
For those who think they don’t like broccoli don’t cross if off your list just yet — you have to give roasted broccoli, in the form of a broccoli steak a try first.
I know you’re going to love this. It’s always better to be incorporating more veggies into your diet and this is an excellent way to sneak some more in while making sure they really shine on your plate!
- 2 pounds broccoli
- 10 cloves garlic smashed
- salt/pepper to taste
- 1 cup cilantro/parsley can do all cilantro, or mix of both
- 1/2 cup shelled roasted pistachios
- 1 tablespoon lime juice
- 1 lime zested
- 1/2 jalapeno seeds removed (add more if prefer spicier)
- 1/2 cup olive oil + 1 tablespoon divided
- 2 tablespoon tahini
- 2-4 tablespoons water
- Preheat oven to 450 degrees F.
- In a bowl combine broccoli with salt, pepper, 1 tablespoon olive oil and smashed garlic
- In a single layer place broccoli on baking sheet with the smashed garlic.
- Roasted for 30 minutes, flipping over halfway until charred and browned.
- In a food processor combine remaining ingredients and process until smooth.
- Serve broccoli steaks drizzled with cilantro pistachio pesto.