Forget about whole roasted cauliflower, roasting your broccoli whole is where it’s at. Serve this with a herby rice salad as a veggie centrepiece.
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Serves
2
Broccoli
Flaked Almond
Parsley
Harissa
For The Romesco:
Roasted Red Pepper
Lemon
Flaked Almond
Smoked Paprika
Olive Oil
Salt
Black Pepper
Olive Oil
Serves
2
Broccoli
Flaked Almond
Parsley
Harissa
For The Romesco:
Roasted Red Pepper
Lemon
Flaked Almond
Smoked Paprika
Olive Oil
Salt
Black Pepper
Olive Oil
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Step 1.
Heat the oven to 180°C. Trim the broccoli stem down enough so the broccoli can stand up on its own. Place the broccoli into a small roasting tin and drizzle with olive oil. Season with salt, then add 50ml water to the base of the tray. Slide into the oven to roast for 30-40 mins, until charred all over and cooked through.
Step 2.
Meanwhile, make the romesco sauce by blitzing the peppers, lemon juice, toasted almond flakes and smoked paprika together with 3 tbsp of olive oil. Season well with salt and pepper. Add enough water to loosen it to drizzle-able consistency.
Step 3.
Mix the harissa paste with 30ml olive oil to make a bright red oil.
Step 4.
Once the broccoli is cooked through, place upright on a plate. Drizzle with the romesco sauce, followed by the harissa oil. Scatter with toasted almonds and parsley leaves. Finish with a crack of black pepper to serve.
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Notes (1)
A
Alexandra D.
a month ago
The broccoli needs to be parboiled before roasting!
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