Turmeric-Yogurt Roasted Broccoli

• porcije: 4 servings

Sastojci

1½ cups (375 g) plain or vegan coconut yogurt

1½ teaspoons ground coriander

1 teaspoon ground turmeric

½ teaspoon chile powder

2 garlic cloves, grated sea salt and black pepper

3 tablespoons extra-virgin olive oil, plus more for drizzling

4 small heads of broccoli (about 2¼ 1b/1 kg total), preferably with stalks attached

handful of cilantro leaves

½ cup toasted almonds, roughly chopped green salad, white/brown rice, quinoa or lentils, to serve

Upute

Preheat the oven to 425°F (220°C).

Add the yogurt, ground coriander, turmeric, chile powder, garlic, ½ teaspoon of sea salt, a few turns of black pepper and the olive oil to a large bowl and stir to combine. Taste and add more salt, if needed.

Using a vegetable peeler, remove the woody exterior from the broccoli stalks. Cut each broccoli in half lengthwise through the center of the flower head and stem.

Place the broccoli halves in the yogurt marinade and coat them all over. It's easiest to do this with your hands.

Drizzle olive oil onto a sheet pan and add the broccoli, cut-side down, reserving any yogurt marinade left behind in the bowl.

Place in the oven and roast for 20-25 minutes, until the broccoli is browned and just tender (test by inserting a fork into the stalks, if it goes in and comes out easily, the broccoli is ready).

Remove from the oven and brush the broccoli with the reserved yogurt marinade.

Top with the cilantro leaves and almonds and serve alongside a green salad or rice, quinoa or lentils.

Notes: The broccoli can also be cooked on the grill, which gives it an extra smoky flavor.

The marinade can be used to baste and roast other vegetables too— it's lovely with cauliflower.

Bilješke

From: ‘Tenderheart’ by Hetty Lui McKinnon