Or should I say, how to “cook” raw broccoli; how to marinade it when raw, so it takes on a bright green appearance, softer, texture, and more palatable taste- alomost as if it had been blanched.Raw broccoli pulled straight from the head tastes a bit too sulphury-cruciferous for my liking; frankly, too RAW 🙂 But this genius trick transforms it, trust me. Nay, do not take my word for it, try it!
You simply marinade the florets in an ACID, SALT, and a FAT. (What do you mean, it doesn’t sound appealing?!) Choose one from each category:
FAT: Extra virgin olive oil, flax oil, toasted sesame oil, walnut oil, a mashed avocado(NB- will brown a little, even with some lemon juice), tahini etc
ACID: Lemon juice, lime juice, balsamic vinegar, white vinegar (eg white wine, apple cider,rice, etc)
SALT: sea salt, garlic salt, tamari/soy sauce
Note: No quantities. All you need to do is glug (liquids) and sprinkle (salt) a little as if you were dressing a salad (which you are) Proportions do not matter overly, apart from your personal tastes. (Toasted sesame oil and soy sauce make a lovely combination)
- Dress your broccoli florets with your fat/acid/salt.
- Mix well using a fork, or even massage in with your hands (use a plastic bag over your hands if you don’t like the idea of squelchy hands on your oil-dressed food! You don’t? )
- Leave for 1-2 hours, or overnight- all the better.
- Enjoy in a salad of your choice.
Behold the greenness! It wow-ed my very raw-broccoli dubious husband. Here, it is featured in a delicious grain salad (with orange and cumin dressing) Recipe soon.
P.S This same principle works with kale also- the acid and salt break down the cell walls and make the leaves wilt down. The longer you leave them, the softer they become. Wilted kale salad is a favourite of mine, and Isaac eats it too. Nobody else, mind you. Baby steps 🙂