Roasted broccoli and Indian spices are a match made in heaven if you ask me. Seasoned with garam masala, garlic and ginger, these vegan morsels are perfect with raita, as a side to your main dish or popped in a wrap with leftover curry.
Step 1
Start heating your oven to 220°C (428°F) with a foil-lined baking tray inside. While you're waiting, cut your broccoli into florets and place them in a large mixing bowl. Without being too precious about it, try to make them all roughly the same size.
Step 2
Finely grate, mash or chop your garlic and ginger. (If you have a pestle and mortar, or time to crush the garlic and ginger into a paste with some salt and the flat edge of a knife, perfect. I grate mine for the sake of speed.) Add this to the broccoli along with the oil, salt, pepper, and powdered spices, then mix until the broccoli is evenly coated.
Step 3
Once your oven is up to temperature, evenly spread the florets on the baking tray. (Make sure to sprinkle any stray clumps of ginger and garlic onto the broccoli as these will crisp up nicely).
Step 4
Cook for 25 minutes - turning your florets over 10-12 minutes in, at which point you should start to see some browning. Check after 20 minutes as they could be done by then, depending on your oven. Feel free to leave them in for 30 if you want them extra crispy.
Step 5
Serve with a squeeze of fresh lemon and a dip of your choice - I like raita, or just plain greek yoghurt if I'm feeling lazy - and enjoy!
- If you happen to have them, I believe a teaspoon of black mustard seeds in the spice mix would be a nice addition.
- If serving with rice, I like to stir the cooked rice round the spice-coated mixing bowl before serving as it makes the rice extra tasty.
- Broccoli can sometimes look more burnt than it is, especially if it's coated in spices, so don't be too disheartened if you open the oven to a bunch of blackened florets. Try one before you decide they're no good and you might be pleasantly surprised!
