Whole Roasted Broccoli
- 2 heads broccoli
- 1/4 cup olive oil
- Salt to season
Romesco Sauce
- 3 whole red bell peppers, charred
- 1 large garlic clove
- 1 cup almonds
- 1 tbsp tomato paste
- 1 ½ tbsp red wine vinegar
- ½ cup extra virgin olive oil
- 2 ½ - 3 tsp kosher salt
- 2 tsp Aleppo chili
- ½ lemon, juiced
- 1 small red onion quarter and roasted
Almond & Date Gremolata
- 1 lemon zested
- ¾ cup shaved almonds, lightly toasted
- ½ cup parsley, chopped
- ¼ cup dates, pits removed and chopped
- ½ cup extra virgin olive oil
- Giant pinch of sea salt plus more if needed
Directions
- Preheat the oven to 450 degrees F. Bring a large pot of water to boil and season well with kosher salt. Trim the base of the broccoli and add into the water. Boil on high for 4-5 minutes and then move to a sheet tray and let steam dry.
- Peel and quarter a small red onion and place on the tray next to the broccoli. Drizzle the broccoli and onion generously all over with evoo and season well with kosher salt. Place in the oven for 30-35 minutes to really char.
- While the broccoli is roasting make the romesco sauce. Place the peppers directly on the gas stove and char all over (you can also just place on a cast iron pan if you have an electric stove). Place in a bowl and cover with a plate to steam and let cool. Once cooled remove the skin, seeds and stem. Place in a food processor with the almonds, garlic, tomato paste, red wine vin, evoo, aleppo chili, lemon juice, kosher salt and after 25 minutes remove the charred onion from the oven and add to the blender. Blend all together and check for seasoning. Keep to the side while you assemble the gremolata.
- Place all the gremolata ingredients in a bowl and mix.
- When the broccoli is done, spread a nice layer of romesco on the bottom of a plate and place over the broccoli. Drizzle over the gremolata and finish with maldon sea salt and serve.