Sometimes, the thought of spending any measurable amount of time in the kitchen makes me want to crawl into the fetal position with a big bowl of popcorn. Usually these are days where I have no clue what I’m going to be eating for lunch. I definitely haven’t meal prepped. All the meat we have on had is in the freezer. The thought of opening a can of tuna is just too much. Yeah, while this is super melodramatic, this was me earlier this week. My solution was to take a giant head of broccoli, roast it up, and call it a meal. I called them dippers to legitimize it. I’m not sure it worked. I even created a delicious, creamy sauce to dip these guys in. No regrets. Roasted broccoli is officially a meal.
This meal planning slump definitely has something to do with coming back from a two week trip in Italy, where I spent most of my time eating a combination of cured meat, Pecorino cheese, and chicken liver pate spread over toasted bread. I didn’t experience any jet lag coming back, but getting back into the groove of my normal diet and normal foods has been a bit bumpy. Hence, roasted broccoli is a meal.
Ok, but maybe it isn’t a meal.
Maybe you’re not like me and you actually have the ability to plan ahead, or you’d prefer to have something a bit more substantial for your meal. Well, I’m happy to tell you that this is actually a great side to whatever’s already on your menu! Maybe it’s the food fog I’m in, but I’d wager to say that if you add some toothpicks they could even be a great appetizer. Especially if you’re hanging with a low carb crowd.
Roasted broccoli is great for dipping because it’s both firm and crunchy, even after being roasted. Believe me, I’m a dipping connoisseur and it’s one of the best. The coconut curry sauce is super simple and tastes creamy and dreamy. Homemade mayo is most definitely the way to go, since the store bought kind is filled with unmentionable ingredients. I usually whip up a container or it once every couple of weeks so I can make dips and dressings without much thought. This is a great recipe for homemade mayo that uses avocado oil, which is my preferred mayo-oil.