Six ingredients and twenty minutes, and the broccoli never goes near an oven.
Contains cashews — a tree nut, and one of the two main ingredients rather than a garnish.
Why This Recipe Works
- Steaming for three to four minutes keeps the florets bright green and crisp-tender.
- Draining them very well stops water thinning the butter.
- Toasting the cashews dry deepens their flavour without extra fat.
- Garlic cooked just to golden stays sweet rather than bitter.
- Tossing everything together at the end gives a glossy coat on every floret.
Ingredient Notes
- Broccoli florets
- A pound and a half, steamed rather than roasted. Crisp-tender and bright green is the finish to aim for.
- Whole unsalted cashews
- Half a cup, toasted in a dry pan. A tree-nut allergen, and a defining ingredient — leaving them out changes the dish.
- Butter and finely chopped garlic
- Three tablespoons and three cloves. The garlic cooks only about 45 seconds, just to golden.
How to Make It
Broccoli steamed three to four minutes, drained very well
Steam the broccoli 3 to 4 minutes until bright green and crisp-tender, then drain very well.
Cashews toasted in a dry skillet, set aside
Toast the cashews in a dry skillet over medium heat for 3 to 4 minutes; transfer to a bowl.
Butter melted, garlic cooked until golden
Melt butter in the skillet, add garlic, and cook until golden and fragrant, about 45 seconds.
Broccoli and cashews tossed until glossy, seasoned, served
Add broccoli and cashews, toss until glossy, season with salt and pepper, and serve while the florets remain bright green.
Three Things Cooked Apart, Joined for Thirty Seconds
The florets stay vividly green with no char anywhere, so the rule is simple: BROCCOLI IS STEAMED FIRST, THEN TOSSED IN GARLIC BUTTER; DO NOT ROAST OR CHAR IT. The broccoli, the cashews and the garlic butter are each cooked on their own, and only meet at the end.
First - 3 to 4 minutes over steam
1 1/2 lb BROCCOLI FLORETS
STEAMED UNTIL BRIGHT GREEN AND CRISP-TENDER, then DRAINED VERY WELL. The colour is the timer: broccoli goes vivid green just before it is done and dulls to olive a minute after. Very well matters too - water left on the florets thins the butter and it will not cling.
Next - 3 to 4 minutes in a DRY pan
1/2 cup WHOLE UNSALTED CASHEWS
TOASTED IN A DRY SKILLET OVER MEDIUM HEAT, then moved to a bowl so they stop cooking. Dry-toasting deepens the flavour and gives them a golden colour. Keep in mind throughout: CASHEWS ARE A DEFINING TREE-NUT ALLERGEN.
Then - about 45 seconds
3 tbsp UNSALTED BUTTER and 3 FINELY CHOPPED GARLIC CLOVES
Butter melted in the same skillet and the garlic COOKED UNTIL GOLDEN AND FRAGRANT. Golden is the stop point, and it arrives fast. These golden garlic pieces are visible through the finished dish.
Last - tossed together
The broccoli and the cashews back in, 1/2 tsp FINE SALT and 1/4 tsp BLACK PEPPER
TOSSED UNTIL GLOSSY and SERVED WHILE THE FLORETS REMAIN BRIGHT GREEN. Nothing else goes in: NO MEAT, STARCH OR CHEESE.
Success Tips
- Pull the broccoli off the steam as soon as it turns vivid green.
- Shake it well in the colander — wet florets make the butter slide off.
- Watch the garlic closely; golden to burnt takes seconds.
Serving Ideas
Four side servings of bright green steamed broccoli florets glossy with garlic butter, with whole toasted cashews and golden garlic through them.
Frequently Asked Questions
Can I roast the broccoli instead?
Not for this recipe. It is steamed until bright green and crisp-tender, then tossed in garlic butter. Roasting would char the florets, which is a different dish.
Does this contain nuts?
Yes. Cashews are a tree nut and a main ingredient here, not a garnish. Please make sure anyone eating it knows.
Can I add chicken to make it a main?
As written it is a meatless side with no protein, starch or cheese. Adding chicken would make it a different recipe.
