Roasted Broccoli with Shallots and Tomato

Broccoli Crowns - 2 heads
Shallots - 2, thinly sliced
Roma Tomato - 1, thinly sliced
Garlic - a few cloves, sliced
Olive Oil - 1 tbsp
Red Pepper Flakes - 1/4 tsp
Black Salt - a pinch
Roasted Cumin Powder - 1/2 tsp

Preheat oven to 400F.

 

 

Cut the broccoli crowns along with stems into long thin florets. Wash and dry well. Put in a large bowl.

Add olive oil, salt, red pepper flakes, cumin powder, garlic, tomato and shallots.

Place on a foil wrapped baking sheet and bake for 15 to 20 minutes till the broccoli florets are slightly brown and caramelised.

Serve immediately.

Roasted Broccoli

Broccoli - 2 bunches
Olive Oil - 1/2 tbsp
Garlic Cloves - 6, thinly sliced
Salt
Pepper
Red Pepper Flakes
For sprinkling on top:
Parmesan Cheese - 2 tsp
Zest of 1/2 lemon
Basil Leaves - 4, shredded
Olive Oil - 2 tsp
Lightly toasted Pinenuts / Walnuts - 1 tbsp

Preheat the oven to 400F.

Cut the broccoli into big florets. Mix together with salt, pepper, red chilli flakes, garlic, olive oil.

Line a baking sheet with foil. Arrange the florets on the sheet in a single line.

Bake for 25 to 30 minutes till the florets start getting slightly caramelised. Remove from oven and sprinkle cheese, lemon zest, basil leaves, olive oil, walnuts on top and serve.

Roasted Baby Broccoli with Caramelised Onions

Baby Broccoli - 1 bunch
Olive Oil - 1 tbsp
Garlic Cloves - 4, finely sliced
Red Chilli Flakes - 1/4 tsp
Vidalia Sweet Onion / Red Onion - 1, cut in thick roundels
Salt

Heat oil in a cast iron pan. Add the sliced garlic and red pepper flakes and saute for a minute.

Add the baby broccoli and salt and toss everything together and cook for a couple of minutes.

Arrange the onion roundels on the broccoli and drizzle oil on top.

Transfer the pan under the broiler and cook for around 5 minutes till the onion begins to caramelise and becomes brown at the edges. This goes very well with pesto pasta.

Broccoli Potato with Cumin

Broccoli - cut into medium sized florets, 2 cups
Red Potato - 1, small, cut into small cubes
Olive Oil - 1 tbsp
Cumin Seeds - 1/2 tsp
Green Chilli - 2, chopped
Red Onion - 1/2, thinly sliced
Turmeric - a pinch
Ginger - 1/2 tsp, grated
Coriander Powder - 1 tsp
Roasted Cumin Powder - 1 tsp
Aamchur / Dried Mango powder - 1/2 tsp
Salt
Water - 2 tsp

Heat a cast iron skillet. Add oil, cumin seeds, green chillies. After a minute add the sliced onion.

Saute till the onion gets a little soft. Add the chopped potato, ginger, turmeric and salt. Saute till the potato cubes are cooked.

Now add the broccoli florets, coriander powder, cumin powder and aamchur. Toss well. Sprinkle a little water and cover and cook for a couple of minutes.

The broccoli florets should be bright green and crunchy and should not be overcooked.