Daniel Fast Roasted Broccoli Steaks with Tomato Sauce

Name: Daniel Fast Roasted Broccoli Steaks with Tomato Sauce
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 1 cup Mult- Seed Crunchmaster multi-seed crackers; ½ cup olive + 2 tablespoons olive oil, divided; 3 ½ tsp salt, divided; 1 ¾ tsp pepper, divided; 2 medium broccoli heads, stems trimmed to 3 inches and heads cut lengthwise into 8 (3/4 inch thick steaks); 2 cups cherry tomatoes; 1 small red onion cut into 1 inch wedges; 1 cup unsalted vegetable stock; 2 tbsp olive oil

6 steps

Prep:20minCook:30min

This Daniel Fast friendly recipe was adapted from Chef Greg Vernick’s Roasted Broccoli Steaks with Tomato Butter and Tapenade that appeared in Food & Wine magazine. When I made Chef Greg’s version for the first time, my tastebuds were in heaven. It was the best broccoli I’d ever met. Seriously, I was in love! I can’t praise his recipe enough. This Daniel Fast version omits the olive tapenade replaces the toasted breadcrumbs with Crunchmaster multi-seed rice crackers. Olive oil stands in for the butter. I had a “broccoli steak” in making this Daniel-licious just for you.

Updated at: Thu, 17 Aug 2023 01:45:49 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories474.8 kcal (24%)

Total Fat41 g (59%)

Carbs22.3 g (9%)

Sugars7.6 g (8%)

Protein5.6 g (11%)

Sodium2276 mg (114%)

Fiber4.2 g (15%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 cupmulti-seed crackers

mult- seed

½ cupolive oil

3 ½ tspsalt

divided

1 ¾ tsppepper

divided

2 headsbroccoli

medium, stems trimmed to 3 inches and heads cut lengthwise into 8, 3/4 inch thick steaks

2 cupscherry tomatoes

1red onion

small, cut into 1 inch wedges

1 cupunsalted vegetable stock

2 Tbspolive oil

Instructions

Step 1

Get your oven hot. Prheat it to 475°F. Place Crunchmaster multi-seed crackers in food processor and pulse until crumbled. If you don’t have a food processor, place crackers in a freezer bag, seal bag and crush the crackers with a rolling pan or a heavy pot.

Step 2

Toss cracker crumbs with 2 tablespoons olive oil, ½ teaspoon salt, and ¼ teaspoon pepper on a rimmed baking sheet. Bake in preheated oven until cracker crumbs are toasted approximately 3-4 minutes. Remove from oven. Reduce oven temp to 425°F.

Step 3

Place rimmed baking sheet in oven let warm at 425° for 10 minutes. Toss the broccoli steaks , tomatoes, onion wedges, 2 teaspoons salt, 1 teaspoon pepper and remaining ¼ cup olive oil in a large bowl. Pour mixture onto preheated pan. Bake at 425°F until broccoli is both tender and charred. 20-25 minutes. Flip broccoli and onion after 10 minutes. Remove from oven.

Step 4

Blend tomatoes, onion and ¼ cup vegetable stock in food processor or blenderuntil smooth adding remaining 1/4cup vegetable stock, 1 tablespoon at a time as needed to achieve a pourable consistency. With food processor or blender running, gradually add remaining 2 tablespoons of olive oil, processing for about 20 seconds. Mix in remaining 1 teaspoon salt and remaining ½ teaspoon pepper.

Step 5

Spoon about ¼ cup tomato sauce onto plates. Top with broccoli steaks, and toasted Crunchmaster crackers.

Step 6

Keep the Faith. Blessings xoxo