Why It Works
- Adding anchovy paste, garlic, and lemon zest to breadcrumbs creates an instantly recognizable Caesar flavor profile.
- Adding the lemon zest to the breadcrumbs off heat helps the zest retain its fresh flavor.
- Adding additional lemon zest to the broccoli further increases the bright flavor of the finished dish.
My family has a motto we frequently apply to our weeknight dinner routine: “When in doubt, roast some broccoli.” It’s the one vegetable side dish that all four of us are sure to eat—even my picky five year old. And it’s fairly easy to understand why: Roasted broccoli ticks all the boxes for a great vegetable side dish: It’s simple to prepare, delicious, and nutritious. But as my family’s resident home chef (and a former professional chef), what I like best about roasted broccoli is how easy it is to dress it up with a variety of ingredients and flavor profiles, avoiding the same boring side dish night after night.
One of my favorite ways to liven up broccoli is by incorporating the salty, briny, umami-rich flavor profile of a classic Caesar dressing. But instead of just glopping on the actual dressing, I incorporate the classic Caesar dressing ingredients—anchovies, garlic, and lemon—into a crunchy savory breadcrumb topping. It’s fairly simple to make: It takes just a couple minutes to toast the breadcrumbs with a generous amount of butter, anchovy paste, and garlic. I then stir in a touch of lemon zest off heat to retain its fresh flavor, and season it to taste with salt. If you’re forward thinking (which admittedly, I am not) you can even make the breadcrumbs a few days in advance.
Preparing the broccoli is pretty straight forward. Whether you roast it in the oven or in your air fryer, the results are similar: the super-high heat quickly caramelizes the exterior florets, producing sweet, nutty flavors and a crisp exterior that contrasts nicely with the tender interior. I’ve included directions for both oven roasted broccoli and air-fryer broccoli in the full recipe below, so choose whichever method works best for you.
To finish building the Caesar flavor profile, once the broccoli is roasted, toss it with additional lemon zest for a final boost of bright citrus flavor, and top it with the prepared crunchy, savory breadcrumbs. Finish Caesaring (yes, I embrace “Caesar” as a verb now) the broccoli with a generous sprinkle of nutty Parmigiano-Reggiano cheese.
This recipe draws is adapted from Marianne Williams' crispy air-fryer broccoli and Kenji López-Alt's oven-roasted broccoli recipes.
Recipe Details
Caesar Roasted Broccoli Recipe
Ingredients
For the Caesar Breadcrumbs:
1 tablespoon (14g) salted butter
1/4 cup plain breadcrumbs (see notes)
1 teaspoon anchovy paste, or 1 finely minced anchovy
1 small clove garlic, minced or grated
1/2 teaspoon lemon zest
For the Broccoli:
1 pound broccoli florets, cut into 1 1/2 to 2-inch pieces (6 cups; 453g)
2 tablespoons (30ml) extra-virgin olive oil
3/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
Freshly ground black pepper
For Serving:
1 teaspoon lemon zest from 1 lemon
1 tablespoon grated Parmigiano-Reggiano cheese, plus more to taste
Directions
For the Caesar breadcrumbs: In a small nonstick skillet, melt butter over medium-low heat. Stir in anchovy paste and garlic and cook until fragrant, about 1 minute. Add breadcrumbs and, using a flexible spatula, toss to coat. Cook, stirring constantly until breadcrumbs are golden brown, about 3 minutes. Off heat, stir in the lemon zest and season with salt to taste. Transfer to a bowl and let cool completely.
For cooking broccoli in the oven: Line a rimmed baking sheet with aluminum foil. Adjust oven rack to upper position and preheat oven to 500°F (260°C). Place baking sheet on oven rack to preheat.
In a large bowl, toss broccoli florets with olive oil, salt, and pepper. Carefully add broccoli to preheated baking sheet in a single layer. Roast until broccoli is tender and deeply browned in spots, about 20 minutes (for the deepest browning on only one side, do not flip the broccoli during cooking; for more even browning all over, toss and flip broccoli about halfway through roasting).
For cooking broccoli in the air fryer: Preheat a 6-quart air fryer to 400°F (205ºC) for 5 minutes. Meanwhile, in a large bowl, toss broccoli with oil, salt, and pepper to evenly coat. Working in batches if necessary, pour broccoli into the air fryer basket in an even layer and cook until broccoli is still bright green but starting to char around edges, about 5 minutes. Remove basket from air fryer and shake to toss broccoli florets. Return to air fryer and decrease temperature to 340°F (170ºC). Cook until broccoli is crisp-tender, about 3 more minutes.
For serving: In the now empty bowl, toss broccoli with lemon zest then transfer broccoli to a serving platter. Sprinkle with Parmigiano-Reggiano and serve.
Special Equipment
Rimmed baking sheet if oven roasting, 6-quart capacity air fryer if air frying
Make-Ahead and Storage
Once completely cooled, the breadcrumbs can be transferred to an airtight container and stored at room temperature for up to 3 days.
Nutrition Facts (per serving) | |
---|---|
163 | Calories |
11g | Fat |
14g | Carbs |
4g | Protein |
Nutrition Facts | |
---|---|
Servings: 4 | |
Amount per serving | |
Calories | 163 |
% Daily Value* | |
Total Fat 11g | 14% |
Saturated Fat 3g | 16% |
Cholesterol 9mg | 3% |
Sodium 457mg | 20% |
Total Carbohydrate 14g | 5% |
Dietary Fiber 4g | 15% |
Total Sugars 2g | |
Protein 4g | |
Vitamin C 75mg | 374% |
Calcium 77mg | 6% |
Iron 1mg | 7% |
Potassium 365mg | 8% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |