Transforming a head of broccoli into a lovely dish in 15 minutes!

By Lakshmi:

Today I was craving roasted veggies with dinner and as I looked into my trusted resource, a.k.a my fridge, a nice, firm head of broccoli peeped out seemingly to invite itself to its place on the dining table.  So I preheated the oven to 450 degrees, picked up the broccoli, chopped it into florets, and let my mind flip through the possibilities to prepare it.

Step 1:  I tossed the cleaned florets with a tablespoon of olive oil, a crushed garlic clove, a teaspoon of crushed red pepper and some salt on a baking tray and stuck it in the oven for 15 minutes.

Step 2: I mixed a teaspoon of tahini with a couple of tablespoons of yogurt, a pinch of salt and a tsp of berbere spice and created the sauce to drizzle over the roasted veggies.

Step 3: I simply tossed the roasted broccoli into a bowl, drizzled the dressing on top and just dug in!

PS.  You really don’t need to have berbere spice to do this.  You could use a combination of cumin/coriander powder or simply chilly powder or any other spice that could go with yogurt.  If you are vegan, you could skip the yogurt and simply use a teaspoon of peanut butter with a couple of tablespoons of toasted sesame oil and have a lovely dish as well!

 

2 Responses

  1. Ahu

    This sounds great! I always thought broccoli would take longer than 15 minutes to roast!

    I love my veggies tangy – do you think it would work to add in some lemon juice to the marinade as well?

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