Ingredients
Scale
- 1½ pounds of trimmed broccoli florets (from 2 large crowns)
- ½ teaspoon of fine sea salt, plus more to taste
- Three tablespoons of olive oil, plus more for drizzling if desired
- ½ medium onion, julienned
- One tablespoon of minced garlic
- ½ teaspoon of crushed red pepper, plus more for garnishing
- ¼ cup of chopped or sliced pitted Kalamata olives
- Two anchovy filets, finely chopped
- One tablespoon of nonpareil capers, drained
- One lemon, zested and juiced
- ⅓ cup of golden raisins
- Two tablespoons of grated Parmesan or Pecorino cheese to garnish
Instructions
- Bring a big saucepan of water to a boil, three-quarters full, over high heat. Cook for 2 minutes after adding the broccoli florets. Drain and transfer the broccoli into a big mixing dish afterwards.
- Mix the olive oil, garlic, julienned onion, crushed red pepper and ½ teaspoon of salt in a large mixing bowl. Half of the broccoli should be placed on the baking tray and inserted into the fifth slot of the Emeril Lagasse Power Air Fryer 360.
- Adjust the air fryer’s temperature to 425°F and select the Roast option. Preheat the oven to 350°F and set the timer for 12 minutes.
- Cook the broccoli until the slices, together with the onion, are crisp-tender and faintly browned. Place the broccoli in a large mixing basin and continue with the rest of the broccoli.
- Toss together the olives, capers, anchovies, one tablespoon of lemon juice, and raisins. If needed, season with extra salt and lemon juice. Finish with crushed red pepper, lemon zest, and Parmesan cheese. If desired, drizzle with extra olive oil.
- Make sure to serve the meal warm.