Description
Transform roasted broccoli into a culinary centerpiece with a creamy Caesar-style sauce and a smoky seed drizzle.
Ingredients
- 2 heads of broccoli
- 3 mixed seeds (such as pumpkin, sunflower, and sesame)
- 1.5 tablespoons of toasted sesame oil
- 1.5 tablespoons of olive oil
- 1 tablespoon of chili flakes
- 1 teaspoon of smoked paprika
- 1.5 tablespoons of capers
- 300 grams of unsweetened soya yogurt
- 2 tablespoons of nutritional yeast
- 2 tablespoons of miso paste
- 1 tablespoon of Dijon mustard
- 2 tablespoons of caper brine
- 0.5 teaspoon of garlic powder
- Juice of 0.5 lemon
Instructions
- Preheat the oven to 200°C fan.
- Cut each broccoli head in half lengthways and into four large wedges.
- Place the broccoli wedges on a lined baking tray; drizzle with olive oil and season with salt and pepper.
- Roast in the oven for 20 minutes, or until crispy and golden.
- Finely chop ⅔ of the capers until nearly minced.
- Combine minced capers, soya yogurt, nutritional yeast, miso paste, Dijon mustard, caper brine, garlic powder, and lemon juice in a bowl. Whisk until well blended; season with salt and pepper.
- Toast mixed seeds in a small frying pan over medium heat until they start to brown.
- Add sesame oil and olive oil to the pan, cook for another minute, then stir in chili flakes, smoked paprika, and a pinch of salt and pepper.
- To serve, spoon the majority of the sauce onto a plate, arrange the roasted broccoli on top, and drizzle the remaining sauce and seeded drizzle over. Finish with the remaining capers, if desired.
Notes
For extra flavor, marinate broccoli in olive oil and salt for 15-30 minutes before roasting. Adjust acidity with more lemon juice for a tangy kick.
