Description
Make vegetables the star of your meal.
Ingredients
Scale
- 2 crowns of broccoli cut into florets
- Chermoula (see below)
- Brown butter bread crumb ( see below)
For the chermoula:
- 1 bunch of parsley
- 1 bunch of cilantro
- 2 tbsp red wine vinegar
- 1 tbsp whole coriander
- 1 tbsp whole cumin
- 1 tsp smoked paprika
- 1 tsp aleppo pepper flake
- 1 whole shallot minced
- 2 cloves garlic minced
- Zest of 2 lemons and 2 limes
- EVOO
For the fool proof brown butter bread crumbs:
- 400 g dried sourdough
- 100 g brown butter
Instructions
- Preheat the oven to 425, toss florets in evoo and salt and pepper to taste. Roast broccoli, until tender, for roughly 30 min.
- Toss with Chermoula and lay flat on a serving dish and top with bread crumbs. Serve immediately.
For the chermoula:
- Rough chop Parsley and Cilantro, grind whole spices and combine with the rest of the spice, garlic, shallot, lemon and lime zest in a bowl . Add 2 T red wine.
- Cover just to the top with EVOO and salt and pepper to taste.
For the fool proof brown butter bread crumbs:
- Preheat the oven to 275. Combine warm brown butter and sourdough in the bowl of a food processor and blend and break up the bread until totally combined.
- Move to a sheet tray and toast in 15 min intervals until golde.