Cumin-Roasted Broccoli with Preserved Lemon Yogurt Recipe

Introduction

This cumin-roasted broccoli recipe brings a flavorful twist to a simple vegetable side. Roasted until tender with a hint of smoky spices, it’s paired perfectly with a zesty preserved lemon yogurt and crunchy spiced breadcrumbs for added texture.

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
• ½ tsp ground cumin
• ½ 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
• ½ garlic clove, finely grated

Instructions

1. Step 1: Preheat the oven to 200°C (180°C fan/gas 6). Check the broccoli stalks for thickness and halve any thick stems lengthways to keep them roughly the same size. Rub the broccoli with the extra virgin olive oil, sprinkle with ground cumin and season with salt and pepper. Spread them in a single layer on a baking sheet.
2. Step 2: Roast the broccoli for 15-20 minutes, turning halfway through, until tender with light charring.
3. Step 3: While the broccoli is roasting, increase the oven temperature to 180°C (160°C fan/gas 4). Tear the stale bread into pieces and bake for 5-10 minutes until crunchy. Transfer the toasted bread to a food processor and blitz into breadcrumbs.
4. Step 4: Heat 1 tablespoon of olive oil in a frying pan over low heat. Add the chopped garlic, sweet smoked paprika, ground cumin, cayenne pepper, and some seasoning. Stir in the breadcrumbs and fry gently for about 5 minutes, stirring regularly, until golden. Transfer the spiced breadcrumbs to a plate lined with kitchen paper to drain excess oil.
5. Step 5: For the yogurt, combine the full-fat yogurt, preserved lemon, coriander, parsley, grated garlic, and seasoning in a bowl. Mix well to blend flavors.
6. Step 6: Serve the cumin-roasted broccoli with the spiced breadcrumbs sprinkled over the top and the preserved lemon yogurt on the side for dipping.

Tips & Variations

• Use fresh lemons if you don’t have preserved lemon; just add a little lemon zest and juice for brightness.
• Swap purple sprouting broccoli for regular broccoli or broccolini for a similar flavor and texture.
• Add toasted pine nuts or almonds to the breadcrumbs for extra crunch and nuttiness.
• Adjust the cayenne pepper to your preferred heat level or omit it for a milder dish.

Storage

Store leftover broccoli and yogurt separately in airtight containers in the refrigerator for up to 2 days. Reheat the broccoli gently in a low oven or skillet to maintain texture. The yogurt is best served cold and can be stirred before serving if it thickens.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh lemon instead of preserved lemon?

Yes, fresh lemon zest and a small amount of lemon juice can substitute for preserved lemon, though the flavor will be less intense and slightly different.

How do I keep the broccoli from becoming soggy when roasting?

Make sure to spread the broccoli in a single layer with space around each piece, and avoid overcrowding the pan. Roasting at a high temperature helps achieve a tender inside with a slight crisp and char on the outside.

Cumin-Roasted Broccoli with Preserved Lemon Yogurt Recipe

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★★★★★

4.6 from 136 reviews

A vibrant and flavorful side dish featuring cumin-roasted purple sprouting broccoli paired with a tangy preserved lemon yogurt and crunchy spiced breadcrumbs. This recipe combines aromatic spices with fresh herbs to create a deliciously textured and visually appealing dish perfect for roasting and serving as a light, healthy accompaniment.

• Author: Isabella
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 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 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 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 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 for uniform thickness and halve any thicker stems lengthways to ensure even cooking. Rub the trimmed broccoli with the extra virgin olive oil, then sprinkle with ground cumin, salt, and pepper. Arrange in a single layer on a baking sheet and roast for 15-20 minutes, turning halfway through, until tender and lightly charred.
2. Make the breadcrumbs: Preheat the oven to 180°C (160°C fan)/gas mark 4. Tear the stale bread into small pieces and bake for 5 to 10 minutes until crunchy. Transfer the toasted bread pieces to a food processor and pulse until fine breadcrumbs form.
3. Cook the spiced breadcrumbs: Heat the olive oil in a frying pan over low heat. Add the chopped garlic, sweet smoked paprika, ground cumin, cayenne pepper, and a pinch of salt and pepper. Stir in the breadcrumbs and cook for about 5 minutes, stirring regularly until golden and fragrant. Remove from heat and place the breadcrumbs on kitchen paper to absorb any excess oil.
4. Prepare the preserved lemon yogurt: In a bowl, combine the yogurt, finely chopped preserved lemon (with seeds discarded), finely chopped coriander and parsley leaves, and grated garlic. Season with salt and pepper to taste. Mix thoroughly until combined.
5. Serve: Plate the cumin-roasted broccoli and scatter the spiced breadcrumbs over the top. Serve alongside the preserved lemon yogurt as a dipping sauce for a vibrant, textured side dish.

Notes

• Using stale bread for the breadcrumbs gives extra crunch and texture to the dish.
• Adjust the cayenne pepper amount to control the heat level in the breadcrumbs.
• If preserved lemon is unavailable, substitute with lemon zest and a pinch of salt for a similar tangy flavor.
• The dish is best served fresh but can be stored in the refrigerator for up to 2 days.
• For a gluten-free version, substitute the bread with gluten-free bread or omit breadcrumbs altogether.

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