By: Select Nova Scotia
(POSTED: October 10, 2011)
Indian-Spiced Roasted Broccoli
A perfect, bold accompaniment to other Indian dishes, roasted meats or fish. Alternatively for a fantastically simple soup, in a stock pot combine roasted broccoli with 1 litre of hot chicken or vegetable stock. Puree. Thin with cream or milk, and add salt and pepper to taste. Serve soup with naan bread.
1 large head of broccoli, cut into uniform sized florets - about 10 cups in total
1 shallot, approximately 2 tbsp finely chopped
2 cloves garlic, finely chopped
1 tbsp whole coriander seeds
1 tsp cumin seeds
1/2 tsp turmeric
3/4 tsp flaky sea salt, or 1/2 tsp finely ground sea salt
3 tbsp vegetable oil
Preheat oven to 400ºF.
Put ingredients, except for broccoli, into a mortar and pestle or a mixing bowl. Mix well, grinding and crushing seeds, garlic and shallots as you go. Add oil and stir to combine. Put broccoli florets into a roasting tin. Add spice mixture and toss well - hands work best- until well coated.
Roast broccoli for 10-12 minutes, stirring occasionally, until broccoli is tender when pierced with a fork.
Serves 4 as a side dish
For more information on seasonal ingredients and recipes, visit www.SelectNovaScotia.ca