Brocolli Redemption

Just look at all those crispy browned bits!

After yesterday's vegetarian chile verde fiasco I was feeling the pressure to redeem myself and prove that I actually do know how to cook.  Today's recipe for roasted broccoli and lemon aioli was just the thing I needed to restore my confidence. This recipe came from a Facebook post by Food and Wine magazine featuring all things broccoli, but I made a couple small adjustments to reduce the amount of mayonnaise, and to use broccolini and cauliflower instead of regular brocolli, because I happened to have those items from my farm box delivery this week.  I think this would also taste great with carrots, artichokes and maybe even parsnips, if you wanted to change it up once you tire of the basic recipe.  Another reason I chose this recipe was because I have an abundance of lemons, which like all citrus, are in peak production right now.

I have to do something with all these lemons!

I made this recipe for lunch on a chilly February day, and it provided a warm, comforting alternative to my usual salad.   I dare you to try to resist eating the whole pan yourself!   These have a great flavor that is reminiscent of artichoke hearts, and a nice crispy crunch in the sections that started to char.  If you want to add a little protein, some roasted pine nuts, cashews or almonds would make a delicious garnish.

Roasted Brocolli and Cauliflower with Lemon Aioli

Preheat oven to 400°F

1 head of cauliflower, florettes broken off and cut into even sizes, along with the stems

1 bunch of broccolini or a head of broccoli with the florets and stem cut into even-sized pieces

1/2 cup vegenaise or mayonnaise 

3 tbsp extra virgin olive oil

Juice and zest of one small lemon (about 2 tbsp juice and a tbsp of zest)

2 large cloves garlic, minced

1/2 tsp salt

1/4 tsp cayenne 

2 tbsp nutritional yeast or finely grated Parmesan cheese

Line two baking trays with parchment paper. Cut the broccoli and cauliflower into even pieces and place them in a large bowl.  To make the aioli, purée the remaining ingredients except the nutritional yeast or cheese together in a high-powered blender until very smooth. Pour over the veggies and toss them well to coat evenly.  Spread the vegetables out in a single layer on the baking trays.  Roast for 15 minutes then sprinkle the nutritional yeast or Parmesan cheese lightly over the top. Rotate the pans in your oven, and continue to roast for 3 to 5 minutes longer,  or until the florets are just starting to blacken on the tops and edges.

As you can see in the picture, the undersides have developed an incredible carmelization.   When this happens, it's time to remove the pans from the oven, rain on a little bit of finishing salt and then serve immediately.  Try to resist eating the whole pan yourself!   These have a great flavor that is reminiscent of artichoke hearts, and a nice crispy crunch in the sections that started to blacken.  If you want to add a little protein and even more crunch, some roasted pine nuts, cashews or almonds would be a delicious addition.