In this recipe broccoli florets are tossed in chili oil and roasted until slightly caramelized and served topped with a bit of soy sauce, cashews and nutritional yeast. I make my chili oil from scratch to control the level of heat though you can swap store-bought chili oil (though it is typically made with sesame oil and may have a sesame flavor).
I always buy my broccoli heads whole rather than pre-cut because it’s typically more expensive when it’s sold bagged. When you cut the florets from the stalks, save the stalks and use them for broccoli slaw and serve with these Korean beef tacos to cut down on waste!
I make my own chili oil for this recipe by simmering red pepper flakes with olive oil until it’s fragrant. I strain the oil so you have the flavor and spice without the remaining crushed red pepper. It’s easy to make and also pairs well with homemade croutons in this caesar salad recipe.
I use just a bit of soy sauce to add a subtle umami flavor to the vegetables. It can be swapped with tamari to make the recipe totally gluten free.
Nutritional yeast is often used in vegan recipes in place of cheese though I love it for the unique, slightly nutty flavor it adds. Also referred to as “nooch”, the deactivated yeast has become much more popular in cooking within recent years.
I buy unsalted cashews that the level of salt in the recipe can be more easily controlled. The cashews add a nutty flavor that contrasts well with the chili oil.
Make the chili oil by simmering the olive oil and red pepper flakes.
Remove from heat and let cool then strain.
Heat oven to 400ºF (200ºC). Toss the broccoli florets in the chili oil and add to a baking sheet.
Season with salt and pepper. Roast until the broccoli is slightly charred.
Drizzle with soy sauce then add the broccoli to a serving dish and top with nutritional yeast and cashews.
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