Description
This vibrant cumin-roasted broccoli recipe features tender purple sprouting broccoli tossed in fragrant cumin and olive oil, then roasted to perfection with light charring. It is served alongside a zesty preserved lemon yogurt and crispy spiced breadcrumbs for texture and flavor contrast. This dish offers a delightful combination of smoky, tangy, and fresh herbal notes, making it a perfect appetizer or side dish.
Ingredients
Scale
Broccoli
- 500g purple sprouting broccoli, trimmed
- 2 tbsp extra virgin olive oil
- 1 tbsp ground cumin
Spiced Breadcrumbs
- 2 small slices of stale white bread
- 1 tbsp olive oil
- 1 garlic clove, finely chopped
- 1 tsp sweet smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp cayenne pepper
- Salt and freshly ground black pepper, to taste
Preserved Lemon Yogurt
- 1 preserved lemon, finely chopped, seeds discarded
- 100g full-fat yogurt
- 1 tbsp finely chopped coriander leaves
- 1 tbsp finely chopped parsley leaves
- 1/2 garlic clove, finely grated
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare and Roast Broccoli: Heat the oven to 200°C (180°C fan)/gas mark 6. Ensure the broccoli stalks are roughly the same thickness; if some are thicker, halve them lengthways for even cooking. Rub the broccoli with 2 tablespoons of extra virgin olive oil, then sprinkle over 1 tablespoon of ground cumin and season with salt and pepper. Arrange the broccoli in a single layer on a baking sheet. Roast in the oven for 15 to 20 minutes, turning halfway through, until tender with slight charring.
- Make Breadcrumbs: Preheat the oven to 180°C (160°C fan)/gas mark 4. Tear the stale white bread slices into small pieces and spread them on a baking tray. Bake for 5 to 10 minutes until crunchy. Transfer the toasted bread to a food processor and blitz into coarse breadcrumbs.
- Cook Spiced Breadcrumbs: Heat 1 tablespoon of olive oil in a frying pan over low heat. Add the finely chopped garlic, sweet smoked paprika, 1/2 teaspoon ground cumin, 1/2 teaspoon cayenne pepper, and season with salt and pepper. Stir in the breadcrumbs and fry gently, stirring regularly for about 5 minutes until the breadcrumbs turn golden and fragrant. Remove from the heat and drain on kitchen paper to absorb excess oil.
- Prepare Preserved Lemon Yogurt: In a bowl, mix together the finely chopped preserved lemon (without seeds), full-fat yogurt, finely chopped coriander, parsley, and 1/2 grated garlic clove. Season with salt and freshly ground black pepper to taste and stir well until combined.
- Serve: Plate the roasted cumin broccoli and scatter the spiced crispy breadcrumbs over the top. Serve the preserved lemon yogurt on the side for dipping, allowing each bite to combine smoky, tangy, and crunchy elements.
Notes
- Make sure the broccoli pieces are uniform in size for even roasting.
- Adjust the cayenne pepper quantity to control the level of heat in the spiced breadcrumbs.
- Preserved lemon adds a wonderful citrusy tang; if unavailable, a mixture of lemon zest and a small pinch of salt can be a substitute.
- The yogurt can be prepared ahead and kept refrigerated until serving.
- To make the dish vegan, substitute yogurt with a plant-based alternative.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Keywords: cumin roasted broccoli, preserved lemon yogurt, spiced breadcrumbs, Mediterranean side dish, vegetarian broccoli recipe
