Whole Roasted Broccoli With Muhammara Recipe

Posted by Patria Henriques on Sunday, July 14, 2024
Democracy Dies in Darknessclock40 minscourseMainStart CookingComment on this storyAdd to your saved recipesBy Joe Yonan

Roasting a whole head of broccoli gives it centerpiece-worthy status, especially when you nestle it on muhammara, the Middle Eastern red-pepper-and-walnut spread. In this recipe, you roast all the ingredients on the same sheet pan, then puree everything but the broccoli to make the dip. Pomegranate molasses adds a traditional sweet-and-sour touch. Serve with flatbread or couscous.

Where to buy: No Aleppo-style chile flakes? >> Use Urfa, Marash, crushed red pepper flakes, or a combination of mostly sweet paprika with a pinch of cayenne.

From Food and dining editor Joe Yonan.

Correction: The previous version of the recipe listed wrong total cooking time; this version has been corrected.

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Ingredients

measuring cup

Servings: 4-6

  • 1 large head or 2 smaller heads broccoli (1 1/2 to 2 pounds total)
  • 3 red bell peppers (1 1/2 pounds total), cored and cut into 2-inch chunks
  • 2 plum tomatoes (8 ounces total), cut into 2-inch chunks
  • 1 cup (3 1/2 ounces) raw, unsalted walnuts, plus additional chopped walnuts for garnish
  • 6 cloves garlic, unpeeled
  • 5 tablespoons extra-virgin olive oil, plus more for serving
  • 1 1/4 teaspoons fine salt, divided, plus more to taste
  • 1 cup (2 ounces) lightly packed bread cubes (from 2 to 3 small slices)
  • 2 tablespoons pomegranate molasses, plus more as needed
  • 1 tablespoon fresh lemon juice, plus more to taste
  • 2 teaspoons Aleppo-style chile flakes
  • 1 1/2 teaspoons ground cumin

Directions

Time Icon Active: 20 mins| Total: 40 mins

  • Step 1

    Position a rack in the middle of the oven and preheat to 475 degrees.

  • Step 2

    Trim the bottom of the broccoli stem(s), then use a vegetable peeler to peel the tough part of the stem without removing any of the florets. Set on a large sheet pan. (Don’t worry about making it stand up like you would a cauliflower.) Scatter the bell peppers, tomatoes, walnuts and garlic around the broccoli; drizzle everything with the oil and sprinkle with the salt.

  • Step 3

    Roast, stirring or tossing all the ingredients except the broccoli once or twice, for 5 minutes, then add the bread and continue roasting for about 15 minutes, or until the mixture deeply browns in spots and the broccoli is crisp-tender. Transfer the broccoli to a platter and let the remaining ingredients cool slightly.

  • Step 4

    Peel the garlic, discard the skin, and add the cloves, along with the rest of the mixture still on the sheet pan, to a food processor. Add the molasses, lemon juice, chile flakes and cumin and process until mostly smooth but with a little chunky texture, scraping down the sides of the bowl part-way through if needed. Taste, and season with more salt, pomegranate molasses and/or lemon juice if needed.

  • Step 5

    To serve, spread the muhammara on a large serving platter and top with the roasted broccoli. Sprinkle with chopped walnuts, and drizzle with olive oil and pomegranate molasses.

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    Nutritional Facts

    (1 cup broccoli plus 1/3 cup muhammara), based on 6

    • Calories

      322

    • Fat

      23 g

    • Saturated Fat

      3 g

    • Carbohydrates

      25 g

    • Sodium

      592 mg

    • Cholesterol

      0 mg

    • Protein

      8 g

    • Fiber

      7 g

    • Sugar

      9 g

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    From Food and dining editor Joe Yonan.

    Tested by Joe Yonan.

    Published December 10, 2023

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