Baked broccoli is a favorite in our house, which is great since it’s full of sulfuric compounds that help our bodies detox and produce glutathione (the bodies master antioxidant)! It’s anti-inflammatory benefits are enhanced through the spices in the curry powder creating an anti-inflammatory synergy 💪🏻
The key to a tender broccoli is to roast it on low temperature for a longer period of time. I like to roast at about 300°F for a good hour, at the end I crank up the heat to give it a nice crisp!
My fat of choice is cultured ghee but other ancestral fats such as avocado oil work well! You just want to make sure that they are heat stable!
I have two curry powders that I really love: Pure Indian Foods Vindaloo Curry which is a bit sweeter or Morton and Basset Curry Powder. Both are super delicious, it just depends on your taste 👩🏻🍳
To make this for 2 you need:
Broccoli (I used 1 large head) 🥦
Cultured Ghee 🧈
Your favorite curry powder 🍛
Flaked sea salt 🧂
How to:
Preheat oven to 300°, and prep the broccoli by cutting it into florets and tossing it with molten ghee. Then place it into an oven safe dish and season with curry and salt.
Roast for about 40 minutes, then turn over the florets and roast another 20 minutes until soft but crisp!
Drizzle with more ghee and serve with your favorite main course! We love it with crispy duck wings, baked trout or breaded Turkey cutlets 🤩
