Lemony Breaded Roasted Broccoli with Faux-lic & Faux-nion
An oven roasted broccoli recipe ever with lemon, faux-lic, and faux-nion; crispy at the edges and perfectly tender in the center.
allium free, nightshade free, soy free
or a mix of cauliflower & broccoli
panko bread crumb deluxe mix
extra virgin olive oil
or water for WFPB
horseradish & lemongrass
ground pink peppercorns
+more to taste
parmesan for serving
Preheat oven to 425”F.
In a large baking tray toss together the broccoli florets with the olive oil, sea salt, peppercorn, faux-lic and faux-nion. Sprinkle with the panko.
Spread mixture in one layer preferably without touching each other.
Roast in the preheated oven for 20 to 25 minutes until the florets are tender (but not mushy) when pierced with a knife. Tossing once half way through cooking.
Serve promptly with a good squeeze of lemon juice and a sprinkling of parmesan over the top.
It's very important that the broccoli / cauliflower is dry if you want to achieve the crispy edges. Rinse in advance and give it plenty of time to dry out completely.
To make this recipe WFPB & Plantricious compliant make sure to omit all oil and roast with a little splash of water, veggie stock or a couple of teaspoons of tahini.
Give the broccoli space in the pan, do not overcrowd the florets!
Overcrowding creates steam and interferes with the browning process.
If you must work with " frozen broccoli" you should roast it at a higher temperature of at least 450"F for 15-18 minutes then transfer to the broiler for a couple of minutes to crisp up.
Make it Italian style and finish with a drizzle of sweet and tangy balsamic glaze.
Go for a Mediterranean flair with a squeeze of lemon, some crumbled vegan feta + fresh herbs like oregano or dill.
Give it an Asian spin with a drizzle of peanut sauce and a sprinkling of sesame seeds.