That doesn't mean I don't feel like this when I want the bad stuff...
But last night I JUST may have found something that's VERY close: Roasted Broccoli with Preserved Lemon Garlic Aioli.
I know what you're thinking, "Shut up Kathy. NOTHING will replace cake!" and you're right, but there's something about this recipe that is so very defined and luxurious that you might even feel better about eating it.
I found it in this month's Food and Wine magazine. Remember how I showed you how to make preserved lemons last year? Well, hopefully you've made another batch this year because this recipe is surely going to be a staple in your house.
The aioli is especially amazing and versatile. I see this being used with roasted asparagus, roasted brussel sprouts, even with baked salmon. It's THAT good!
Roasted Broccoli with Preserved Lemon Garlic Aioli
Recipe source: Food and Wine magazine
2 heads broccoli
1/4 - 1/2 cup olive oil
Kosher salt and pepper
Crushed red pepper flakes
6 T Greek yogurt (I used Fage)
2 T mayonaise
1 small garlic clove, minced
1 tsp. minced preserved lemon
2 tsp. fresh lemon juice (or more to taste)
2 T freshly grated Parmesan cheese
Preheat oven to 475°. Place baking sheet in oven while pre-heating. Meanwhile, cut the broccoli lengthwise into 1/3-inch thick slabs (or "steaks"), reserving any florets that fall off. In a large bowl, toss broccoli with oil.
Remove baking sheet from oven (careful, it's HOT) and place broccoli "steaks" on sheet. They will sizzle. Sprinkle kosher salt, pepper, and red pepper flakes to taste. Place baking sheet back in oven and roast for 20 minutes, flipping the "steaks" halfway through, until golden and tender.
In a small bowl, mix yogurt, mayonnaise, garlic, preserved lemon, lemon juice. Season with additional salt and pepper if desired (I didn't do this, but added more lemon juice.). Aioli can be made and refrigerated in advance.
Remove broccoli from oven. Transfer to serving plates and top with Parmesan cheese. Spoon aioli on the side and serve.