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Roasted Broccoli with Caesar-ish Sauce and Smoky Seedy Drizzle

A deliciously unique dish that transforms broccoli into a culinary star with a creamy, tangy sauce echoing classic Caesar flavors and a smoky seed drizzle.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Roasted Broccoli
  • 2 heads Broccoli These bright green florets will become wonderfully caramelized and tender.
  • 1.5 tablespoons Olive Oil Known for its fruity notes, olive oil will enhance the texture and flavors of the roasted veggies.
  • to taste Salt and Pepper Ensure that each piece is well-coated.
For the Caesar-ish Sauce
  • 300 grams Unsweetened Soya Yoghurt A creamy and tangy base for our sauce, making it plant-based and delicious.
  • 1.5 tablespoons Capers These tangy morsels will contribute a briny punch to the sauce.
  • 2 tablespoons Nutritional Yeast Adds a cheesy flavor, perfect for creating that umami-rich profile.
  • 2 tablespoons Miso Paste Brings depth and complexity to the sauce.
  • 1 tablespoon Dijon Mustard A zesty touch that balances out the creaminess.
  • 2 tablespoons Caper Brine Enhances the sauce's flavor with its salty, tangy goodness.
  • 0.5 teaspoon Garlic Powder For that aromatic punch.
  • Juice of 0.5 Lemon Lemon Fresh citrus juice brightens and unifies the flavors.
For the Smoky Seedy Drizzle
  • 3 tablespoons Mixed Seeds A medley of seeds like pumpkin, sunflower, or sesame adds a lovely crunch.
  • 1.5 tablespoons Toasted Sesame Oil This aromatic oil brings a rich, nutty flavor that blends beautifully with the broccoli.
  • 1.5 tablespoons Olive Oil Toasting the seeds enhances the overall flavor.
  • 1 teaspoon Chilli Flakes For a gentle kick of heat.
  • 1 teaspoon Smoked Paprika Gives the dish a warm, smoky essence.
  • to taste Salt and Pepper For seasoning.

Method
 

Preparation
  1. Preheat your oven to 200°C (fan).
  2. Slice each broccoli head in half lengthwise, then halve those pieces again to create four large wedges from each head.
  3. Arrange the broccoli wedges on a lined baking tray. Drizzle with olive oil and sprinkle with salt and pepper.
Roasting
  1. Roast the broccoli on the middle shelf of the oven for 20 minutes.
Making the Sauce
  1. Finely chop ⅔ of the capers until they resemble minced pieces.
  2. In a mixing bowl, combine the minced capers with soya yogurt, nutritional yeast, miso paste, Dijon mustard, caper brine, garlic powder, and lemon juice. Whisk until well combined. Adjust seasoning with salt and pepper.
Preparing the Drizzle
  1. Toast the mixed seeds in a small frying pan over medium heat for a couple of minutes until they start to brown.
  2. Add in the toasted sesame oil and olive oil, cooking for another minute. Incorporate chili flakes, smoked paprika, and season with salt and pepper.
Serving
  1. Spoon most of the Caesar-ish sauce onto a large plate and lay the roasted broccoli wedges on top.
  2. Drizzle the remaining sauce over the broccoli followed by the smoky seedy drizzle.
  3. Optionally, sprinkle a few leftover capers on top.

Notes

For extra flavor, consider marinating the broccoli before roasting. For crispier broccoli, you can broil it for 2-3 minutes at the end of roasting. Store leftovers in an airtight container in the fridge for up to 3 days.