Broccoli and I have always had a love/hate relationship until #ChefAdrian whipped up this stunner that I crave on a weekly basis. Tangy, toasted and a tad cheesy, this is the perfect pairing to any meal, or a dish all it’s own. One that we’ll be bringing along for our Easter celebrations, I highly recommend doing the same or saving this bad boy for an easy week night pick-me-up.

Warm Broccoli Salad

Serves 4


  • 4 broccoli crowns, washed, trimmed into florets
  • 2 shallots, peeled, sliced into wedges
  • 1 lemon, zested, other half reserve juice
  • 4 oz. salted sunflower seeds, shelled
  • 4 oz. grated Pecorino Romano
  • Extra virgin olive oil to taste
  • Salt and pepper to taste
  • Crusty bread of choice


  1. Preheat oven to 375 degrees
  2. Line cookie sheet with parchment paper or aluminum foil
  3. Place broccoli florets and shallots on cookie sheet
  4. Drizzle olive oil over both
  5. Sprinkle with salt and pepper
  6. Gently toss both so they’re evenly coated
  7. Place in the oven
  8. Roast for 25 minutes, pulling out half way to toss again
  9. Once roasted, place in large mixing bowl
  10. While still hot drizzle olive some olive oil, lemon juice, lemon zest and salt and pepper to taste
  11. Sprinkle sun flower seeds and gently toss
  12. Taste and re-season, if necessary
  13. To finish, sprinkle grated Pecorino Romano

This tasty dish can be served as a side or double recipe for main Vegetarian entrée. Serve with sliced crusty bread for extra crunch!