Whole-Roasted Broccoli With Herbed Yogurt, Dukkah & Chile

September 11, 2020
Photo by Aubrie Pick
Author Notes

If there were ever a vegetable that deserved a makeover, broccoli is it. When you think of broccoli, you might imagine that bland, over-steamed green mush that your mom made you eat when you were little, and just the thought of it makes you nauseous. Amiright? So we’re going to give it a little love, because that’s really all broccoli needs—plus super-high heat—to make it truly delicious. When you roast it whole, the little trees get crisp and crunchy at the tips. Topped with cool, creamy yogurt blended with tons of fresh herbs and crunchy, spiced dukkah, it’ll be hard to believe that you ever didn’t like broccoli.

Dukkah is an Egyptian condiment is made up of toasted spices and nuts, which get ground together to create the ideal aromatic, textured finishing touch for pretty much any dish. It adds an extra-flavorful dimension to meat and vegetable dishes, and I really love it sprinkled over salads.

Reprinted from Eating Out Loud (2020) by Eden Grinshpan with permission from Clarkson Potter.Food52

  • Prep time 40 minutes
  • Cook time 40 minutes
  • Serves 6 (with extra dukkah)
  • Broccoli with fixings
  • 2 broccoli heads
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon kosher salt
  • 1 cup whole-milk Greek yogurt
  • 1/2 cup chopped fresh parsley
  • 1/2 cup chopped fresh chives
  • 1 tablespoon chopped fresh tarragon
  • 1/2 lemon, juice of
  • 1 1/2 teaspoons kosher salt
  • 1 garlic clove
  • Extra-virgin olive oil
  • Dukkah (recipe below)
  • 1 serrano pepper, very thinly sliced
  • 1 lemon
  • Flaky sea salt
  • Dukkah
  • 1 cup raw hazelnuts or pistachios
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 3 tablespoons sesame seeds
  • 1/2 teaspoon ground cardamom
  • 1 teaspoon kosher salt
In This Recipe
  1. Broccoli with fixings
  2. Roast the broccoli: Heat the oven to 425°F. Line a sheet pan with parchment paper.
  3. Bring a large pot of water to a boil. Gently lower in the broccoli and boil for 5 minutes. Transfer to a plate or sheet pan lined with paper towels and let the broccoli air-dry.
  4. Once the broccoli has stopped steaming, place it on the prepared baking sheet. Drizzle with the olive oil and generously sprinkle with the kosher salt. Roast until golden and lightly charred in some places, 20 to 30 minutes, depending on how hot your oven is.
  5. Make the herbed yogurt: In a blender, combine the yogurt, parsley, chives, tarragon, lemon juice, kosher salt, and garlic. Blend until smooth.
  6. To serve: Place the roasted broccoli on a serving platter and drizzle over the yogurt and some olive oil. Sprinkle with the dukkah and serrano, add a squeeze of lemon juice and pinch of sea salt, and serve warm.
  1. Dukkah
  2. Heat the oven to 350°F.
  3. Spread the nuts on a baking sheet and toast until lightly golden, about 7 minutes. Let the nuts cool just enough to handle. Wrap the nuts in a clean towel and use the towel to slough off the skins. Set aside.
  4. Heat a small dry skillet over medium-low heat. Add the cumin seeds and coriander seeds and toast briefly until fragrant and slightly golden, about 2 minutes. Set aside, separately from the nuts.
  5. In the same pan, toast the sesame seeds until fragrant and slightly golden, 2 to 3 minutes.
  6. In a blender, combine the cumin seeds, coriander seeds, and cardamom and blend briefly, until they just start to break down. Add the hazelnuts and blitz a few times more, making sure not to overblend. You want a chunky texture here, not nut butter.
  7. Empty the mixture into a medium bowl and add the sesame seeds and salt. Store in an airtight container at room temperature for up to 2 months.

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