Pair seared broccoli with spicy tomato jam and crispy breadcrumbs for a vegetarian meal that tastes every bit as satisfying as a meaty main.
TOTAL TIME: 40 MINS
1 pt. cherry tomatoes
1/4 c. sugar
1/2 tsp. chili powder
3 1/2 oz. roughly torn baguette (generous 2 cups)
1 1/2 oz. finely grated Parmesan
2 tbsp. olive oil
2 broccoli crowns, each cut in half
Kosher salt and pepper
Heat oven to 425°F. In a small saucepan, simmer tomatoes, sugar, chili powder and 1/2 cup water until completely broken down and glossy, 20 to 25 minutes.
In a food processor, pulse bread with Parmesan to form coarse crumbs. Spread on a rimmed baking sheet and toast in oven until golden brown, 4 to 5 minutes.
Meanwhile, heat a large cast-iron skillet on medium-high. Add oil, then broccoli crowns, cut sides down, and cook until golden brown, 5 to 6 minutes. Flip broccoli, season with 1/2 teaspoon each salt and pepper, transfer to oven and roast until just tender, about 16 minutes. Serve broccoli steak with tomato jam and crumbs.