These Garlic Broccoli Steaks are a fun way to eat broccoli. They’re made with minimal ingredients and go from good to great thanks to the garlic aioli.
Ohhhh yeah I’m going THERE again, and by “there” I mean vegetable steaks because they’re now a thing, and if I’m being honest, I prefer broccoli over cauliflower any day.
Also—just gotta get this out of the way—my blog schedule is about to be pretty inconsistent due to other upcoming projects that leave me little time to prepare quality content. I’ve stuck with the Monday, Wednesday, Friday posting schedule for awhile now, and I really like being on a schedule, but some weeks it’s just not possible and not worth it to stress out about posting on a specific date when I already have so many other due dates to worry about, ya know? So I’m just putting it out there that if my posts start becoming a bit more sporadic, that’s why.
Now that we got that out of the way, let’s talk about broccoli, or more specifically broccoli steaks. I know cauliflower steaks have been a “thing” for awhile now, but I feel like we don’t see enough broccoli steaks, and they’re just as good if not better! Roasted broccoli is, well, way better than steamed broccoli, and somehow eating broccoli with a fork and knife makes it seem more filling. I can’t explain it, but it’s true.
If you’ve never made cauliflower or broccoli steaks before, basically all you do is slice the broccoli vertically, stick it on a baking sheet, drizzle it with oil and sprinkle it with spices and herbs before roasting it in the oven for 15-25 minutes depending on your oven.
Though the broccoli is delicious, the real key to taking these broccoli steaks from good to great is the garlic aioli. It’s a MUST for this recipe in my opinion, mostly because aioli makes everything better, especially vegetables.
So now that broccoli steaks are cool, you should make these babies ASAP.
- 1 head of broccoli*
- ¼ cup olive oil
- Salt and pepper
- Optional: 2 tbsp melted butter
- For the aioli:
- ½ cup mayo**
- 3 tbsp olive oil
- 2 garlic cloves, minced
- 2 tbsp lemon juice
- Salt and pepper
- Preheat oven to 450°.
- Slice broccoli vertically, with the stem facing up. It's ok if it doesn't slice perfectly--I was able to get two full broccoli "steaks" and then the rest were just broccoli florets.
- Place the broccoli on a baking sheet and then drizzle with olive oil, salt and pepper. If you want, you can also drizzle some melted butter or ghee overtop.
- Roast broccoli in the oven for 15-25 minutes, or until broccoli is golden brown on the edges.
- While broccoli is cooking, make the aioli. First, scoop mayo into a dish and set aside.
- Next, heat oil in a skillet and add the minced garlic. Cook garlic until right before it starts turning golden brown, and pour garlic and oil into the dish with the mayo; stir.
- Add lemon juice, salt and pepper to the mayo and stir to combine, adding additional salt and pepper to taste.
- Eat broccoli with a fork and knife, dip in the aioli and enjoy!
**For vegan option, use vegan mayo.