Thomas Liner Mills’s recipe roasted broccoli whole

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To be honest, this humble vegetable is adaptable and good at taking a strong flavor that you can dress up in any way and guarantee great results. When roasted, the florets turn black, turn into caramels and are sweet, but they are as good as salads and used to make crunchy, good-looking citrus and dried fruit.

A good example of this is a lovely new dish we’ve opened in eastern London, with broccoli sitting on charred ketchup and taro taro. This is really an eye-opener, and even the Aztecs and Zaporizans will collapse because of this trend.

Whole with muhammara roasted cauliflower
Muhammara is the gorgeous crimson abyss from Aleppo, Syria. It can be processed into a hummus paste, but I prefer rough textures. Available in two.

? teaspoon smoked paprika
1 teaspoon thyme leaf
20 grams butter at room temperature
Sea salt and freshly ground black pepper
1 medium cauliflower

For muhammara
3 red peppers (or 4 romano peppers)
Hundred grams of walnuts
1 clove, peeled and chopped
1 teaspoon sea salt
1 teaspoon cumin, roasted and grounded
Half teaspoon of turkey red pepper flakes (or other mild dried peppers)
100 ml olive oil
2 teaspoons of pomegranate molasses
30ml red wine vinegar

Heat the oven up to 230C / 450F / gas mark 8. Puncture the pepper several times with a knife and bake for 25-30 minutes on a baking tray, turning it over until it becomes slightly black and very soft. Transfer to a bowl, cover with plastic wrap, and leave steam on cooling (this makes them easier to peel later).

In the meantime, combine the season with paprika, thyme and butter generously. Trim cauliflower stalks, lay them flat, and slightly open the leaves to reveal the head. Wipe the head with red pepper butter and place the cauliflower in the casserole that fits it. Pour 75ml of water into the pot (do not cross the cauliflower or wash the butter), cover the pan and bake for 35-40 minutes. Remove the lid and bake for another 15 minutes, at which point the tip of the sharp knife should be easy to access.

When cauli is baked, make muhammara. Remove and discard peppercorn, stems and seeds. In the food processor, launch walnuts, garlic, salt, cumin, and peppers onto the rough breadcrumbs, then simply add the peppers and the flash point. The oil, syrup and vinegar are mixed and then stably added to the mixture while the motor is still running. Do not over-process because you want some texture.

Cut the broccoli vertically in half and place it on the top of muhammara with a green salad.
And for the rest of the week

Cauliflower, whether raw or roasted, loves bold flavors. In my latest book, Home Cook, I cut raw flowers into orange salads, roasted buckwheat, carrots and olives, as well as a bold cumin and salad dressing for making Salad, exactly meat – and non-dairy products. One of Wahaca’s most popular dishes is cauliflower cheese, which has a dark, spicy flavor of husky chilli. Or cut the whole head into florets and bake them with butter, olive oil, garlic and balsamic vinegar – all with sausage or sausage in the lobby.

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