I like so many different things in life…

I like to have tea on my terrace while the birds are singing and the people on the streets are yelling (gotta love NY).

I like to find a spot in yoga class that is far enough away from the smelly man who says his “om” with a bear-like grunt…

However, one of the things I like most of all is to make meaty tasting meals without the actual meat.

I like to stretch a little bit of meat by adding other hearty, smoky flavors.

One of my favorite ingredients I use to do this is roasted garlic.

It creates a deep, rich flavor that is very different from fresh garlic.

Actually, my favorite technique to impart meaty flavor to any veggie is roasting.

When you roast your veggies—especially broccoli—you get a smoky layer of flavor while also caramelizing any sugars, giving it some sweetness as well.

This recipe combines roasted garlic and smoky roasted broccoli to create an amazing dish that is complex and hearty.

When my husband says things like “Now THAT’S good,” or “Is there meat in here?”, I know that I am accomplishing my goal of meaty flavors without the meat.

The best part about this dish?

Besides the baking time, these Roasted Garlic + Broccoli Pitas are so quick and easy to make, it will give you plenty of time to watch five episodes of Nashville in row (even though you’ll only admit to seeing one).

Roasted Garlic + Broccoli Pita

servings: 8

Ingredients:

1 garlic bulb
2 tablespoons olive oil
¼ teaspoon kosher salt, more for sprinkling on the garlic
Ground black pepper
½ head broccoli
½ small yellow onion, coarsely chopped
1 tablespoon balsamic vinegar
7 inch pita bread
¼ cup gruyere (about 1 ounce)

Directions:

Preheat the oven to 400°F. Cut off the top third of the garlic bulb, exposing all the cloves on the remainder; discard the top and place the remainder cut-side-up on a square of aluminum foil. Drizzle 1 tablespoon of the oil over the cut surface and then sprinkle salt and pepper over the top. Wrap the foil around the garlic, making sure it doesn't touch the cut surface, and seal tightly. Roast the garlic until it is golden brown and soft—45 to 60 minutes. When the garlic is done and cool enough to handle, squeeze out the cloves and mash with a fork.
While the garlic roasts, prepare the broccoli and onion by placing them into the bowl of a food processor and pulsing until they are coarsely chopped.
Heat the remaining tablespoon of oil in small skillet over medium-high heat. Add the broccoli mixture and the remaining ¼ teaspoon salt, stirring only occasionally until slightly charred and tender—about 6 minutes. Add the vinegar, stirring to combine, then remove the skillet from the heat.
To assemble the pitas, spread the roasted garlic on the pita bread. Top the garlic with the broccoli mixture, then sprinkle the cheese evenly over the top. Place the pita under the broiler until the cheese is melted—3 to 5 minutes. Cut into 8 triangles and serve immediately.

Notes:

Keep it Simple: I love gruyere because it’s nutty and melts great, but it can be a bit pricy. A combination of mozzarella and parmesan works great as a substitute. Swiss, Harvati and even cheddar are also good choices.
Make it Meaty: Adding a little cooked and chopped pancetta or bacon to the broccoli gives it a nice salty kick.

: @NikkiDinki

: @NikkiDinkiCooking