You've seen the roasted cauliflower. And I've bragged about its successful presentation more than once. A couple weeks back, I had some fresh broccoli left from a sale and had just reacquired by Southern Living Cookbook from my mom so I could make blueberry muffins. (That's another story, we'll get to another time.) I searched the index for broccoli recipes, and thought the dressing for this one was very similar to the roasted cauliflower dressing. I enjoyed it so much, I served it again (along with the cauliflower) to photographer, Garrett Nudd, when he surprised us by coming in early. He left a note on the table the following morning thanking me for giving him an opportunity to like broccoli.

So, the recipe is really simple. Do a light, steamed broccoli. Meanwhile melt butter in a pan. Add some garlic, a dash (or more) of lemon juice, garlic, and sliced or diced olives. I believe the original recipe called for sliced almonds, but the marconas were open and tasted fabulous as the garnish. For the dairy-free version, I used warm olive oil. I didn't notice a real difference in the flavor; so will likely use olive oil in the future for lower cholesterol.

This recipe really works for us because Paul isn't a huge fan of fresh broccoli. This quick cook still keeps the broccoli bright in color with a crispy texture. By the way, we're now out of marcona almonds. Paul, we need to schedule another trip to Trader Joe's.