Broccoli with Sesame Salt
Broccoli is perfectly cooked when it is brilliant green and tender-crisp. Remove it from the heat at once and serve it right away. Cauliflower is also done cooking when it is tender-crisp. Although sesame seeds are high in fat and should be consumed in moderation, they can serve as a great source of calcium and dietary fiber.
1 T raw unhulled sesame seeds
1/8 tsp salt
1 bunch broccoli or cauliflower
To make sesame salt, toast the sesame seeds in a heavy skillet over medium heat, stirring constantly, until they begin to pop and brown slightly, about 5 minutes. Transfer to a blender or coffee grinder. Add the salt and grind into a uniform powder.
Cut or break the broccoli or cauliflower into bite-size florets. You should have about 4 cups. Peel the broccoli stems and cut them into bite-size pieces. Steam over boiling water or cook in a microwave until just tender. Transfer to a serving bowl and sprinkle with the sesame salt. Toss until evenly distributed. Serve immediately.
Stored in a covered container in the refrigerator, leftover Broccoli or Cauliflower with Sesame Salt will keep for up to 2 days.
PER SERVING: 41 calories; 1.2 g fat; 0.2 g saturated fat; 26.3% calories from fat; 0 mg cholesterol; 3.5 g protein; 6 g carbohydrate; 1.7 g sugar; 3.4 g fiber; 85 mg sodium; 56 mg calcium; 1 mg iron; 40.8 mg vitamin C; 674 mcg beta-carotene; 1.4 mg vitamin E
Variation: Use flax seeds or black sesame seeds instead of unhulled sesame seeds. If using flax seeds, do not toast them before grinding.
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