You guys- this recipe is INCREDIBLY simple, and actually crazy easy. Why am I even blogging it? So when I want to make something healthy, I can look back and remind myself: Yo, Kelli. You liked this ish. Make it again.
So my mom and I recently had lunch at Public Greens at the Fashion Mall (locally sourced ingredients- in fact, they have a little garden located right outside both locations for fresh veggies). I saw broccoli Caesar on the menu so I was like, “well that sounds good. . ok whatever,” thinking that it would be like a traditional broccoli salad. When it came out though, it was “riced”. Kind of like riced cauliflower, but with broccoli. Like, why have I never thought of this? Thanks Public Greens for the idea!
This was so dang easy to recreate at home, if you have a food processor. Not even gonna use a recipe card for this post!
- ROUGHLY chop 2 large heads of broccoli. You can cut the stems off, but leave about 2.5 inches of stem on. (since you’re going to put this all in the food processor, it will blend in nicely with the “florets”.)
- Process until fine, but not so long it becomes a paste.
- Using a microplane, grate 1 cup of Pecorino Romano (or Parmesan) and mix with broccoli using a wooden spoon.
- Croutons: 1 cup cubed sourdough bread, tossed in olive oil and salt and pepper. Spread evenly on a baking sheet and bake at 400 for 8 minutes, or until lightly browned and crisped.
- Transfer broccoli to bowl, top with croutons and Caesar dressing. That’s, so easy right??
We topped with some grilled chicken to make it a complete meal. If you don’t mix the dressing in and have left overs, the broccoli will stay good in the fridge for atleast 3 days! (Blending it in the food processor will cause the decomposition process so it wont last as long as packaged , whole broccoli, but left overs are still good!)
