Name: Skillet-Roasted Broccoli with Smoky Sunflower Seed Topping
Total time: 35 min
Ingredients: 2 tablespoons raw sunflower seeds , toasted; 1 tablespoon nutritional yeast; 1/2 teaspoon grated lemon zest; 1/4 teaspoon smoked paprika; 1/4 teaspoon kosher salt; 1 1/4 pounds broccoli crowns; 5 tablespoons vegetable oil; 3/4 teaspoon kosher salt; 2 tablespoons water

Why This Recipe Works

Deeply browned broccoli has a nutty flavor and a hint of crisp texture. To make it quickly on the stovetop, we cut broccoli crowns into wedges to create plenty of flat sides that sat flush with the surface of the skillet, and we steamed the broccoli initially to soften it. When the water evaporated, the oil filled any gaps between the broccoli and the skillet for optimal heat transfer and browning. To preserve the browning, we sprinkled the cooked broccoli with a topping that added flavor and texture without sogging out any crispness as a liquid finish would.

Before You Begin

We developed this recipe with Diamond Crystal kosher salt, which has large grains. If using smaller-grained Morton's kosher salt, use only ½ teaspoon. (There is no need to adjust the small amount of salt in the topping.) Nutritional yeast is a flaky, golden, nonleavening form of yeast with a nutty, tangy flavor; look for it in natural foods stores.

Instructions

for the topping

Using spice grinder or mortar and pestle, grind all ingredients to coarse powder. Sprinkle one-third of topping onto platter.

for the broccoli

Cut broccoli crowns into 4 wedges if 3 to 4 inches in diameter or 6 wedges if 4 to 5 inches in diameter. Add oil to 12-inch nonstick or carbon-steel skillet and tilt skillet until oil covers surface. Add broccoli, cut side down (pieces will fit snugly; if a few pieces don't fit in bottom layer, place on top). Sprinkle evenly with salt and drizzle with water. Cover and cook over high heat, without moving broccoli, until broccoli is bright green, about 4 minutes.

Uncover and press gently on broccoli with back of spatula. Cover and cook until undersides of broccoli are deeply charred and stems are crisp-tender, 4 to 6 minutes. Off heat, uncover and turn broccoli so second cut side is touching skillet. Move any pieces that were on top so they are flush with skillet surface. Continue to cook, uncovered, pressing gently on broccoli with back of spatula, until second cut side is deeply browned, 3 to 5 minutes longer. Transfer to platter, sprinkle with remaining topping, and serve.