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Keto Side Dishes

Garlic Broccoli

When I need a vibrant side that comes together without heat, this garlic broccoli does the trick. The raw florets soak up a punchy marinade of olive oil, red wine vinegar, and Dijon, turning crisp and full of flavor after a chill in the fridge. It’s a bright addition to any keto meal.

15 min Prep time 0 min Cook time 15 min Total time 4 Servings 220 Calories
Garlic Broccoli

Ingredients

  • cloves garlic, peeled
  • /2 teaspoons salt
  • bunch broccoli, cut into florets
  • /3 cup olive oil
  • /4 cup red wine vinegar
  • tablespoon Dijon mustard
  • /2 cup grated Parmesan cheese, or to taste

Instructions

  1. Step 1

    Start by placing the peeled garlic on a cutting board and sprinkling it with salt. Using the flat side of a chef’s knife, press and smear the garlic into a smooth paste. If I’m feeling traditional, I’ll grab my mortar and pestle instead—it’s a little more work but yields a silkier texture. Scrape the paste into a medium bowl, then whisk in olive oil, red wine vinegar, and Dijon mustard until emulsified. Add the broccoli florets and toss well to ensure every piece is coated. Cover and refrigerate for at least three hours, stirring once or twice. The acid works its magic, softening the broccoli just enough while the garlic infuses deeply. Just before serving, sprinkle generously with grated Parmesan. I love how the cheese adds a salty, nutty finish that balances the tang.

Chef's Tip

I always make extra marinade and reserve a few spoonfuls before adding the broccoli. Drizzle it over grilled chicken or use as a dressing for a lunch salad the next day—it keeps for a week in a sealed jar.

Storage Tips

Keep any leftovers in an airtight container in the fridge for up to two days. The broccoli will soften further, making it almost pickle-like. Stir before serving and add a fresh sprinkle of Parmesan.

Variation Tips

Try adding toasted pine nuts for crunch or swap red wine vinegar with sherry vinegar for a milder tang. A pinch of red pepper flakes in the marinade gives gentle heat. For a fuller plate, serve alongside grilled lamb chops or a crustless quiche.

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