Monday, July 27, 2015

Spicy Nooch-Roasted Broccoli

After a few unprecedentedly glorious weeks in the original England - seriously, we were rained on once the whole time - we returned to high summer in the new one, which translates to lots of salads. Now, I love a big bowl of raw, leafy greens as much as (okay, probably more than) the next girl, but it's nice to shake things up with some cooked veggies, and this roasted broccoli (or cauliflower) adds a nicely spicy, salty toothsomeness to the mix, with the added virtues of being A. practically effortless and B. idiot simple. And with all the beautiful cruciferous veggies turning up at farmer's markets and grocery stores, there is no excuse not to fire up that oven - first thing in the morning before things get hot - and roast some up. Your dinnertime self will thank you!

Spicy Nooch-Roasted Broccoli 
~ 1 head broccoli or cauliflower (or both) florets, stalks chopped into bite-sized pieces
~ 2 tbsp. olive oil
~ 1 tbsp. each: soy sauce, hot sauce (I used Frank’s)
~ 1 tsp. each: garlic powder, smoked paprika
~ ¼ cup nutritional yeast

~ Preheat the oven to 425 degrees Fahrenheit and coat a large, rimmed baking sheet with cooking spray.
~ In a large bowl, mix together everything but the broccoli to form a smooth, thick, paste.
~ Add the broccoli in several batches and mix well with your hands to make sure it is well coated. (At this point you can cover the bowl and refrigerate to cook later, or simply proceed to the next step.)
~ Arrange the broccoli in a single layer on the prepared baking sheet, and roast at 425 for 10-15 minutes. Remove the pan from the oven, turn the broccoli over, and cook another 10-15 minutes until golden brown and crisp but not burned.
~ Remove from the oven and allow to cool for a few minutes. This is equally good served hot, cold, or at room temperature.