Broccoli & Cauliflower was on sale at Safeway so I had to do something with broccoli and cauliflower. I’ve done plenty of similar recipes so I had an idea on how things should be. Eden Grinshpan’s recipe for Whole Roasted Broccoli with Herbed Yogurt, Dukkah & Chile was the inspiration for this recipe today. I was all set off to do her recipe….but with adding cauliflower. Then I had to change the yogurt because my husband won’t eat straight yogurt. Then I needed less salt in the recipe. I also really didn’t want to use a serrano pepper here………Serrano peppers do add a delicious spicy heat to salsas…..but for this I wanted something milder with flavor so I used the traditional urfa pepper instead. From what I read Eden Grinshpan is a very decorated chef, cookbook author, restauranteur, and television host, and more. She also has been the host of Top Chef Canada for several years now. Chefs get much finer ingredients than what you and I buy from our local grocery. So for those reasons sometimes their recipes come out different when we make them…….. Serving size is always difficult to judge because all broccoli crowns and cauliflowers are different in size. Also some people want large servings and other people want small servings. My broccoli crowns and my cauliflower were all small so I only got 6 servings.

Ingredients for around 6 servings

2 broccoli crowns – break down into florets

1 cauliflower – break down into florets

4 Tablespoons extra virgin olive oil

sea salt – to taste

4 oz feta cheese – crumbled (preferably a good quality that isn’t too tangy or too salty) – whipped feta

1/2 cup greek yogurt – whipped feta

1 Tablespoon tahini – whipped feta

1/2 cup parsley leaves – chopped – whipped feta

1/2 cup scallions (or chives) – chopped – whipped feta

1 Tablespoon tarragon – chopped – whipped feta

1/2 lemon – just the juice – whipped feta

1 garlic clove – round to paste – whipped feta

sea salt – to taste – whipped feta

1/2 cup pistachios – crushed but with some lumps – dukkah

1/2 teaspoon cumin seeds – use a spice mill or mortar – dukkah

1/2 teaspoon coriander seeds – use a spice mill or mortar – dukkah

1/2 teaspoon cardamon seeds – use a spice mill or mortar – dukkah

sea salt – to taste – dukkah

optional – dried urfa pepper to finish

Directions

Preheat oven to 425 degrees F.

Either boil the broccoli for three minutes and then use an ice bath…Or…Microwave with stems up a microwaveable bowl in a single layer with the stems going towards the top of the bowl. Add about a cup of water. Cover with plastic wrap and microwave 4 minutes.

When cool enough to handle the broccoli florets go on a small sheet tray and the cauliflower florets go on a small sheet tray. They get sprayed generously with oil and get sprinkled lightly or to taste with sea salt. They both go on the middle rack of your preheated 425F oven till charred. Timing may differ…In my oven the broccoli were done in 20 minutes and the cauliflower took 30 minutes.

While the vegetables are cooking you have time to make the whipped feta. Whip together the feta, yogurt, parsley, scallions, tarragon, lemon juice, garlic. (decide if yours needs any salt…Season to taste.

Once the vegetables are out of the oven turn the oven down to 350F. The crushed spices (cumin, coriander, cardamon, (sesame seeds if not toasted) and lumpy crushed pistachios (sea salt to taste) go on a sheet pan in the oven for around 5 minutes or until fragrant.

Serve as desired…..Everything on the side.

Or with Whipped herbed feta either over or under the vegetables. Then sprinkle with dukkah. Optional add urfa pepper.

A Special THANKS!!!! To Chef Eden Grinshpan and Food52.com to inspire what I came up with.