Maybe I’m crazy, but I think that anyone would love broccoli if they tried it this way. Plain roasted broccoli has always kind of tasted like popcorn to me, and then I started adding nutritional yeast and spices to amp up the popcorn effect. I can easily eat a whole bowl of this stuff in one sitting and often make it as a snack. This broccoli also works well as a side to pretty much any meal – we love having it with rice and baked tofu or tempeh.
Wondering what to do with all the leftover broccoli stems? I recently made a creamy broccoli stem soup and it turned out delicious – you can watch me make it step by step on our IG here. Also, try this broccoli stem tartare and these latkes. Happy Women’s Day and wishing you a great rest of the weekend :)
- 1½ lbs broccoli florets - from about 7-9 small heads of broccoli
- 1 tablespoon nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder (optional)
- ½ teaspoon dried thyme (optional)
- ¼ teaspoon smoked paprika (optional)
- pinch of red pepper flakes (optional)
- sea salt
- freshly ground black pepper
- 2-3 tablespoons avocado oil or olive oil
- Preheat oven to 400° F (200° C). Prepare a lined baking sheet. Put the broccoli florets on the sheet.
- In a small bowl, combine the nutritional yeast, garlic powder, onion powder, thyme, smoked paprika, and pepper flakes, if using. Add salt and pepper to taste. Whisk in the olive oil until smooth. Pour the spice and oil mixture over the broccoli and massage it in with your hands, making sure to coat the florets well. Alternatively, you can sprinkle all the spices right on the broccoli and drizzle the oil over top, then massage everything in.
- Roast the broccoli for 25-30 minutes, stirring halfway, until the florets are cooked through and charred in parts. This popcorn broccoli is best enjoyed right away.