Broccoli’s Greatest Purée-Show
Oven-Roasted Broccoli Crowns with Silky Fermented Black Garlic Purée and Pine Nuts
35 minutes
Serves 4
SideMediterraneanGluten-freeDairy-freeShellfish-freeSoy-free
Herb's take
Mediterranean inspiration meets a garlic geek-out: you’ll roast broccoli until it sings, then crown it with a deep, sweet-savory fermented black garlic purée that’s unlike anything at the supermarket. If you’ve never blitzed black garlic before, prepare for a flavor upgrade.
Equipment needed
- Mini food processor or blender
Ingredients
Yield
4
Instructions
- 01Preheat your oven to 425°F. Line a sheet pan with parchment paper.
- 02Toss broccoli florets with 2 tablespoons olive oil, kosher salt, and black pepper until evenly coated. Spread in a single layer on the sheet pan.
- 03Roast the broccoli for 22 to 25 minutes, flipping once, until edges are crisp and deeply browned.
- 04While the broccoli roasts, place pine nuts in a dry skillet over medium-low heat. Cook, shaking often, until fragrant and golden, 3 to 5 minutes. Transfer to a plate to cool.
- 05In a mini food processor or blender, combine ground fermented black garlic, lemon zest, lemon juice, honey, 1 tablespoon olive oil, and warm water. Blend until smooth and glossy, scraping down the sides as needed.
- 06Taste the purée and adjust salt or lemon as needed.
- 07Arrange roasted broccoli on a serving platter. Dot or drizzle generously with the fermented black garlic purée, then scatter with toasted pine nuts. Serve warm or at room temperature.
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