Cumin-Roasted Broccoli with Preserved Lemon Yogurt Recipe

Introduction

This cumin-roasted broccoli dish combines tender, flavorful purple sprouting broccoli with a zesty preserved lemon yogurt and crispy spiced breadcrumbs. It’s a vibrant and fragrant side that adds a delicious twist to your vegetable repertoire.

Ingredients

• 500g purple sprouting broccoli, trimmed
• 2 tbsp extra virgin olive oil
• 1 tbsp ground cumin
• 2 small slices of stale white bread
• 1 tbsp olive oil
• 1 garlic clove, finely chopped
• 1 tsp sweet smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp cayenne pepper
• 1 preserved lemon, finely chopped, seeds discarded
• 100g full-fat yogurt
• 1 tbsp finely chopped coriander leaves
• 1 tbsp finely chopped parsley leaves
• 1/2 garlic clove, finely grated

Instructions

1. Step 1: Preheat the oven to 200°C (180°C fan/gas 6). Check that the broccoli stalks are similar thickness; if some are larger, halve them lengthways. Rub the broccoli with 2 tbsp of extra virgin olive oil, sprinkle with 1 tbsp ground cumin and seasoning. Arrange in a single layer on a baking sheet.
2. Step 2: Roast the broccoli for 15-20 minutes until tender with light charring, turning halfway through cooking.
3. Step 3: Meanwhile, reduce the oven temperature to 180°C (160°C fan/gas 4). Tear the stale white bread into small pieces and bake for 5-10 minutes until crunchy.
4. Step 4: Blitz the toasted bread in a food processor to make breadcrumbs.
5. Step 5: Heat 1 tbsp olive oil in a frying pan over low heat. Add chopped garlic, sweet smoked paprika, 1/2 tsp ground cumin, 1/2 tsp cayenne pepper, the breadcrumbs, and seasoning. Fry gently, stirring often, for about 5 minutes until golden.
6. Step 6: Transfer the spiced breadcrumbs to a plate lined with kitchen paper to drain excess oil.
7. Step 7: For the yogurt, combine full-fat yogurt, finely chopped preserved lemon, coriander, parsley, grated garlic, and seasoning in a bowl. Mix well.
8. Step 8: Serve the cumin-roasted broccoli topped with the spiced breadcrumbs alongside the preserved lemon yogurt for dipping.

Tips & Variations

• Use fresh lemon zest instead of preserved lemon for a less intense citrus flavor.
• Swap purple sprouting broccoli with regular broccoli or broccolini if unavailable.
• For extra crunch, toast the breadcrumbs a bit longer but watch carefully to avoid burning.
• Add a squeeze of fresh lemon juice to the yogurt for added brightness.

Storage

Store any leftover roasted broccoli and breadcrumbs separately in airtight containers in the refrigerator for up to 2 days. Keep the preserved lemon yogurt chilled and consume within 2 days as well. Reheat broccoli gently in a low oven or microwave; the breadcrumbs are best sprinkled fresh before serving to maintain their crunch.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of yogurt for the dip?

Yes, you can substitute full-fat yogurt with Greek yogurt for a thicker dip or use low-fat yogurt for a lighter option, though the texture and richness will vary slightly.

What if I don’t have preserved lemon?

If you don’t have preserved lemon, finely grated lemon zest combined with a touch of lemon juice can provide a similar citrus note, although preserved lemon adds a unique salty and tangy depth.

Cumin-Roasted Broccoli with Preserved Lemon Yogurt Recipe

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★★★★★

4.8 from 94 reviews

A vibrant and flavorful recipe featuring cumin-roasted purple sprouting broccoli served with a zesty preserved lemon yogurt and crispy spiced breadcrumbs. This dish combines aromatic spices, charred broccoli, and creamy yogurt dip for a perfect appetizer or side.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Roasting
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Broccoli

• 500g purple sprouting broccoli, trimmed
• 2 tbsp extra virgin olive oil
• 1 tbsp ground cumin
• Salt and freshly ground black pepper, to taste

Breadcrumbs

• 2 small slices of stale white bread
• 1 tbsp olive oil
• 1 garlic clove, finely chopped
• 1 tsp sweet smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp cayenne pepper
• Salt and freshly ground black pepper, to taste

Preserved Lemon Yogurt

• 1 preserved lemon, finely chopped, seeds discarded
• 100g full-fat yogurt
• 1 tbsp finely chopped coriander leaves
• 1 tbsp finely chopped parsley leaves
• 1/2 garlic clove, finely grated
• Salt and freshly ground black pepper, to taste

Instructions

1. Prepare and roast the broccoli: Preheat the oven to 200°C (180°C fan/gas mark 6). Check the broccoli stalks, halving any larger ones lengthwise so all are roughly the same thickness. Rub the broccoli evenly with 2 tablespoons of extra virgin olive oil, then sprinkle with 1 tablespoon of ground cumin and season with salt and pepper. Spread the broccoli out in a single layer on a baking sheet and roast for 15-20 minutes until tender with light charring, turning halfway through cooking.
2. Make the breadcrumbs: While the broccoli roasts, preheat the oven to 180°C (160°C fan/gas mark 4). Tear the stale bread into small pieces and bake on a tray for 5-10 minutes until crunchy. Transfer the toasted bread to a food processor and blitz into fine breadcrumbs.
3. Prepare the spiced breadcrumb topping: Heat 1 tablespoon olive oil in a frying pan over low heat. Add the finely chopped garlic, 1 teaspoon sweet smoked paprika, 1/2 teaspoon ground cumin, 1/2 teaspoon cayenne pepper, and salt and pepper to taste. Stir in the breadcrumbs and fry, stirring regularly, for about 5 minutes until the mixture is golden and fragrant. Transfer to a plate lined with kitchen paper to absorb excess oil.
4. Make the preserved lemon yogurt: In a small bowl, combine the finely chopped preserved lemon (discarding seeds), 100g full-fat yogurt, finely chopped coriander and parsley leaves, grated 1/2 garlic clove, and season with salt and pepper. Mix well to blend all the flavors.
5. Serve: Plate the cumin-roasted broccoli with the spiced breadcrumb mixture sprinkled over the top. Serve alongside the preserved lemon yogurt for dipping.

Notes

• Use purple sprouting broccoli or any broccoli with similar texture and size. Adjust cooking times if using thicker or smaller stalks.
• For a gluten-free option, substitute the breadcrumbs with gluten-free bread or toasted nuts.
• You can prepare the preserved lemon yogurt ahead and refrigerate to allow flavors to meld.
• Adjust cayenne pepper quantity to control the spiciness of the breadcrumbs.
• This dish works well as a side for grilled meats or as a flavorful vegetarian appetizer.

Keywords: cumin roasted broccoli, preserved lemon yogurt, spiced breadcrumbs, Mediterranean side dish, roasted vegetables, vegetarian recipe