Name: Broccoli 'Ceviche'
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1 ½ teaspoons rice vinegar; 1 teaspoon celtic sea salt; 2 large broccoli crowns, about 1 ½ pounds, cut into bite-size florets; ½ cup extra virgin olive oil; 3 teaspoons garlic, minced, about 3 cloves; 2 teaspoons cumin seeds; 1 ½ teaspoons roasted sesame oil; Large pinch crushed red pepper flakes.

Ingredients

Scale

1 ½ teaspoons rice vinegar
1 teaspoon celtic sea salt
2 large broccoli crowns, about 1 ½ pounds, cut into bite-size florets
½ cup extra virgin olive oil
3 teaspoons garlic, minced, about 3 cloves
2 teaspoons cumin seeds
1 ½ teaspoons roasted sesame oil
Large pinch crushed red pepper flakes.

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Instructions

In a large bowl, stir together the vinegar and salt. Add broccoli and toss to combine.
In a large skillet, heat olive oil on medium-low until hot, don’t let it smoke.
Add garlic and cumin and cook until fragrant, about 2 minutes. Don’t let the garlic brown.
Stir in sesame oil and pepper flakes. Pour mixture over broccoli and toss well.
Let sit for at least 1 hour at room temperature, and up to 48 hours (chill it if you want to keep it for more than 2 hours).
Serve

Notes

The broccoli needs to marinate 1-2 hours.

Prep Time: 15
Category: Raw, Paleo, Vegan, Gluten Free, Dairy Free, Seasonal