Roasted broccoli dish – New York Times

It’s Tejal, filling Melissa Clark.

I have been so in restaurants lately that when I cook at home, I am attracted to everything that looks like the full opposite of restaurant food – dishes that do not imply too much construction or finish. The dishes that you do not even have to ensure, ideally, but which can be used immediately in the pot or roasting dish.

But when I read Alexa Weibel’s recipe for roasted broccoli – A dish built in three distinct layers, a dish that goes against all my current self -imposed rules – I knew I had to do it!

Featured recipe

Roasted broccoli with whipped tofu and crisp chili

See the recipe →

Here are the three parts:

• A gentle and creamy base of tofu generously seasoned whipped with cashew butter

• A large heap of tender but still crisp broccoli roasted with olive oil and soy sauce

• A high shaggy and crunchy breadcrumbs and sudden cashews scintillating with a crisp Chile

The radiance of this recipe is that it presents itself as a “restaurant dish” – it is so thoughtful of the flavor, presentation and texture – but it is strategic for a home cook who wants the maximum quantity of beauty and delights for the least work (me!).

The dish met in just under 30 minutes, and it is officially a new vegetarian recipe rich in protein in my rotation. Alexa says that the whipped tofu is optional, but it is so quick to do in the mini-culinary robot or the mixer, and it gives broccoli a little unexpected but deserved opulence. Don’t jump it!

On the subject of broccoli: I was also really in Sohla El-Waylly Quinoa spoon salad and broccoliOften mixing cheese, nuts and dried fruit components. And I always turn to Meera Sodha Malai Broccoli as well as the recipe of the old Alice Waters for long -term broccoliLeaving a few anchovies dissolve in oil with the garlic and the chili flakes.

How is there still a broccoli head in the refrigerator? I couldn’t answer that. But you can use it to make Lidey Heuck sheet metal and broccoli salmon with sesame and ginger or Kay Chun’s Icy chicken with coconut gypsy with broccoli. If the extra -know tofu – instead of soft and whipped – is no longer your speed, do not miss Hetty him mcKinnon Lemonizing tofu and broccoliwhich involves a simple and delicious lemongrass marinade that you can also apply to other ingredients.

For more recipes at the New York Times Cooking – Broccoli or otherwise – you will have to subscribe. If technical problems appear, you can send an email to the team at cookingcare@nytimes.com and someone will answer you.

Thank you for doing me. You will see Melissa back here Wednesday.