Fantastically fluffy breadsticks are a perfect complement to any Italian cuisine!
| Prep Time: | 15 mins |
| Cook Time: | 3 hrs |
| Total Time: | 3 hrs 15 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 4 cloves garlic, peeled
- 1 ½ teaspoons salt
- 1 bunch broccoli, cut into florets
- ⅓ cup olive oil
- ¼ cup red wine vinegar
- 1 tablespoon Dijon mustard
- ½ cup grated Parmesan cheese, or to taste
Instructions
- Place garlic in a mortar dish or on a cutting board, and sprinkle with salt. Mash with a pestle, or use the flat side of a knife to mash garlic and salt into a paste. Transfer to a medium bowl, and stir in olive oil, vinegar, and mustard. Add the broccoli, and stir to coat. Chill for 3 hours to marinate, stirring occasionally. Sprinkle with Parmesan cheese before serving.
Nutrition Facts
| Calories | 120 kcal |
| Carbohydrate | 4 g |
| Cholesterol | 4 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 2 g |
| Sodium | 572 mg |
| Sugars | 1 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
I love garlic and broccoli is my favorite vegetable. So this recipe had 2 of my favorite ingredients. Dijon mustard added enough tang with the red wine vinegar.
Excellent! It’s alway a hit when I make it. It’s better the longer you marinate it. Especially great the next day. Broccoli softens and the “sauce” is so good. I’ve used EVOO and regular olive oil, both are good. Also frequently make it without the Parmesan cheese and still awesome. Great summer side dish.
I needed something to put on my cooked broccoli and other vegetables, fast. I found this, and it worked perfectly, even though I didn’t read the recipe well, and used cooking wine instead of wine vinegar. LOL. I sauteed chopped garlic in the oil, added mustard and wine to warm, then mixed it into my hot vegetables. Sprinkled parmesan on top. Dinner saved!
Very tasty. I forgot to put the cheese on it and it was still good. I did not blanch the broccoli as some of the reviews suggested. The marinade cooks the broccoli while it rests a bit. And I like my veggies crispy – was perfect. I let it sit in a resealable plastic bag and turned it from time to time. I will make it again.
Used balsamic vinegar as with most ppl. I blanched first and it ended up kinda soggy. I did heat up with my meal the next day and that was very good. Either warm or cold it’s good.
Used balsamic vinegar as with most ppl. I blanched first and it ended up kinda soggy. I did heat up with my meal the next day and that was very good. Either warm or cold it’s good.
I did follow the recipes and it turned out amazing
This is delicious. My husband never ate broccoli! I’ve gotten him to eat it some, but when I fixed it like this he said it was the best he’d ever had! Thanks!
Loved this Idea to spice up my veggies!
Everyone Loved it and requested it again the next week at a get together!
This wasn’t bad – it came out too vinegar-y for our tastes. I’d cut the red wine vinegar in half. I’d also blanch the broccoli by soaking in boiled water for a minute. Then add everything and let set for a while in the fridge. I’m also noticing that quite a few folks used balsamic vinegar. Will try that next time
I just wasn’t a fan of this. Its not bad, it is just not the flavor I like. The vinegar was a little overpowering and I realized I am not a fan of raw cold broccoli.
i really enjoyed this.. i used 7 oz broccoli florets and scaled it down to 2 servings.. i subbed white wine vinegar for the red and doubled the amount.. used 1 tsp of stone ground mustard and left out the cheese.. it sat in the fridge for about 9 hours.. there’s the other serving left over since bf didn’t feel like having any so i’m taking that with me for lunch today.. i’ll chime in if it’s “even better the next day”.. ty for the recipe.. UPDATE: this actually WAS better the next day! it gave the broccoli time to soak in more of the flavors and liquid, allowing it to be more tender.. 5* recipe if left to marinate a full 24 hours
Great recipe! I used powdered garlic and it was still good 🙂
I steamed broccoli and used half the amount of garlic and salt. I marinated 3 hours and roasted in oven for 5 mins on 400°. Topped with parm. cheese… came out beautiful and tasted amazing!
I liked this very much I stuck to the original recipe. Only I added a teaspoon of lemon juice a half teaspoon sugar and some crushed red pepper… Along with balsamic others suggested! I love it. 🙂 I usually roast my veggies but wanted a change.
Awesome recipe. I did blanche my broccoli and use balsamic vinegar like a few folks suggested. Also, I added an additional clove of garlic and simply finely diced the garlic rather than making a paste. This worked just fine. Warning- No one will want to kiss you after eating this LOL.
This is the only way we eat our broccoli now! Is perfect. Only thing we do is leave off the Parmesan!
Eating a big bowl as i type, FINALLY found a new way to eat raw broccoli, i only added one big garlic clove and did not add cheese kept the rest the same. Will be using the dressing for salads loved it so much.
Made as written and loved the flavor! Definitely cut back on the salt to 1 teaspoon, it was way too salty for me and I love salt! Great recipe otherwise. Thank you for the recipe!
Absolutely perfect! I also substituted the balsamic vinegar for the liquid. I added a bit more garlic including some slices (super thin)…this recipe is insane! Delicious! !