Unlike most kids, broccoli was one of my favorite vegetables as a child – there was something about the taste and texture that I really loved. My mum used to sauté these all the time with soy sauce, a common Asian way of preparing them. I still love broccoli today, and this dish is great way to enjoy it.
I usually end up eating the florets and throwing the stalks away, as they are tougher to eat and slightly more bitter. For this dish we can add the stalks since baking softens them up.


- • 2 big heads of broccoli with stalks
- • 2 tablespoons olive oil
- • Salt and pepper
- • 1/4 cup of mayonnaise
- • 1/4 cup chopped pickled jalapeño peppers
- • 2 Tbsp. pickled jalapeño pepper liquid
- • Salt and pepper
- • 1/4 cup fresh basil, roughly chopped
- • 1/4 cup finely grated Parmigiano Reggiano
- 1. Preheat the oven to 375 °F (190°C).
- 2. Cut the broccoli in smaller florets, cut the “skin” off the stalk (the “skin” is the tough and bitter part) and cut the stalk into slices. Toss the broccoli in a baking pan with olive oil, salt and pepper, and place in the oven on the middle rack for about 15-20 min., or until edges are charred. Turn once or twice during baking.
- 3. Meanwhile make the aioli by blending mayonnaise, pickled jalapeño and jalapeño liquid. Add salt and pepper to taste.
- 4. Take the broccoli out of the oven and lay out on a nice plate, drizzle with spicy aioli, fresh basil and Parmesan cheese.
- This will be an amazing companion to a pasta dish.