The Broccoli Roast

[nverland]

The Broccoli Roast
Serves 2, heartily

Olive oil
About 1 pound broccoli, although the weight isn’t that important, either in 1 big head or 2 or so “trees”
Grated aged cheddar (optional)

Dry rub
2 teaspoons packed dark brown sugar
1 teaspoon paprika, ideally smoked but regular will also work
1 tablespoon chili powder
1 teaspoon onion powder
Chipotle powder or ground red pepper (cayenne) to taste
1 teaspoon coarse or kosher salt, and more to taste

Cider vinegar dip
1 tablespoon cider vinegar
¼ teaspoon smooth Dijon mustard
Pinch of salt, smoked flaky sea salt is wonderful here if you have it
Pinch of pepper flakes
Shake of smoked hot paprika or chipotle powder

Heat oven to 450 degrees F. Coat a large roasting pan with a glug or two of olive oil. Combine rub ingredients in a small dish. Taste a pinch; it should be flavorful, but more salty than sweet, with a kick. Make adjustments to taste.

Prep broccoli by peeling any knobby bits and outer skin off stalks. Cut smaller heads lengthwise through stem into two “steaks;” cut larger ones a second time into four wedge-shaped “steaks,” if desired. Place cut side down in roasting pan; drizzle tops very lightly with olive oil and sprinkle with rub. Roast for 20 minutes, until deeply brown underneath. While roasting, combine cider vinegar dip ingredients. Flip, coat cut side with more rub and roast for another 10 to 15 minutes, until charred at edges. Remove from oven and immediately grate a small amount of cheese over broccoli.

Serve with cider vinegar dip and, if you’d like, with a little pile of smoked sea salt on the side. Eat with forks and steak knives.