Broccoli & Tomato Bake
Submitted by happyzhangbo
Broccoli and tomato bake smothers steamed broccoli in a tangy tomato-olive sauce, topped with creamy goat cheese and Parmesan baked until browned. A gluten-free, low-carb veggie side or light main.
YIELD
4 servingsPREP
20 minCOOK
60 minREADY
80 minBroccoli usually plays a supporting role, but here it’s the headliner, steamed bright and tender, then baked under a chunky tomato sauce and two kinds of cheese. It eats like a fuss-free gratin while staying gluten-free and low-carb.
The sauce is where the personality comes from. A base of onion, garlic, carrot, and celery cooks down with diced tomatoes and a scatter of chopped green olives for a salty, briny edge. Then comes the clever part: a couple of teaspoons of maple syrup, just enough to round off the tomatoes’ acidity and balance the olives without turning it sweet.
Tangy goat cheese and grated Parmesan go over the top and bake until they brown and bubble, the chevre melting into creamy pockets while the Parm crisps. Steam the broccoli only until it’s bright green, since it keeps cooking in the oven and you don’t want it gray and soft.
Pro Tips
- Pull the broccoli from the steamer the moment it turns bright green; it finishes under the sauce in the oven.
- Reduce the tomato sauce until it’s thick and spoonable so the bake doesn’t turn watery.
- Peel and slice the broccoli stems thin so they cook as quickly as the florets and nothing goes to waste.
Variations
- Swap cauliflower or romanesco for the broccoli.
- Use feta in place of goat cheese for a saltier, firmer crumble.
- Add a pinch of crushed red pepper or a few capers for more punch.
Ingredients
Directions
Heat olive oil in a skillet over medium heat. Add the onion and garlic; cook and stir until aromatic, about 3 minutes.
Stir in the carrots and celery, season with salt and pepper, and continue cooking until the vegetables begin to soften, about 5 minutes.
Meanwhile, place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat.
Add the broccoli, recover, and steam until bright green, 4 minutes. Remove the broccoli from the steamer and place in a 8×8 inch baking dish ; set aside.
Preheat an oven to 375℉ (190℃) F (190 degrees C).
Pour the can of diced tomatoes and green olives into the skillet with the onion and carrot mixture.
Stir and cook over medium-high heat until most of the sauce thickens, about 5 minutes.
Mix in the maple syrup, season with salt and pepper to taste, and cook and stir for 3 minutes. Pour the sauce over the broccoli in the 8×8 inch baking dish.
Evenly distribute the goat cheese and Parmesan cheese over the broccoli and sauce. Bake in preheated oven until the cheese begins to brown, about 20 minutes.
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