Ingredients:

  • 1 large head Fresh Broccoli (approx. 1.5 lbs / 680 g)
  • 1 inch depth Water (for steaming)
  • 2 tablespoons Extra Virgin Olive Oil
  • 1 tablespoon Fresh Lemon Juice
  • 1 small clove Garlic, finely minced or grated
  • 1/2 teaspoon Flaky Sea Salt
  • Freshly Ground Black Pepper, to taste

Instructions:

  1. Preparation: Thoroughly wash the broccoli head under cold running water. Cut the crown into uniform 1-inch (2.5 cm) florets. Peel the tough outer skin of the stem, and slice the stem into coins, roughly 1/4-inch (6 mm) thick. Consistency is key for even cooking.
  2. Mix the Dressing: In a small bowl, whisk together the olive oil, lemon juice, minced garlic, and pepper. Reserve the flaky sea salt for finishing.
  3. Set up Steamer: Pour approximately 1 inch (2.5 cm) of cold water into the bottom of a large pot. Insert the steamer basket, ensuring the water level is below the base of the basket. Cover the pot and bring the water to a rolling boil over high heat.
  4. Steam the Broccoli: Once the water is boiling vigorously, carefully add all the prepared broccoli (florets and stems) into the steamer basket. Immediately cover the pot with the tight-fitting lid and reduce the heat slightly to maintain a strong, steady steam (medium-high heat). Cook for 5–7 minutes, avoiding lifting the lid during this time.
  5. Check and Finish: Test a piece with a fork—the broccoli is done when it is tender-crisp (al dente) and intensely bright emerald green. Immediately transfer the hot broccoli from the steamer basket into a serving bowl.
  6. Dress and Serve: Pour the prepared lemon-garlic dressing over the hot broccoli. Toss gently to coat. Sprinkle generously with the flaky sea salt just before serving.