I've been in a vegetable mood these days. Today's star ingredient is broccoli, which I used to eat a lot as a kid. These days, I opt for its more mellow counterpart, cauliflower, but I was looking for a dish to mix things up.
I knew I wanted to try something with breadcrumbs and this Emeril Lagasse recipe caught my eye. What I made is more of a roasted broccoli dotted with some bechamel and bread crumbs, but the recipe was helpful in confirming my instinct that I should blanch before roasting.
I forgot to drizzle the breadcrumbs with olive oil until towards the end of cooking, but as that step is crucial to getting lovely browned bits, please pay better attention than I did! Steamed broccoli seems so depressing now that I've had this version that is more mellow yet luscious.