Roasted Broccoli with Preserved Lemon and Yogurt

How Many Does It Serve? 

 4-6 people

What Do We Need? 

8-10 small heads broccoli
1 cup extra-virgin olive oil
1 teaspoon crushed red pepper
1 teaspoon dried thyme (or herbs of your choosing)
Black pepper
1 pint Greek yogurt
6 tablespoons mayonnaise
1 small garlic clove, minced
1 teaspoon minced preserved lemon rind, plus julienned rind for garnish
¼ cup freshly squeezed lemon juice
½ cup freshly grated Parmigiano-Reggiano cheese

How Do We Make It? 

  1. Preheat the oven to 475°. Place a baking sheet in the oven and let it warm up. Meanwhile, cut the broccoli lengthwise into 1/3-inch-thick slabs that look like tiny flat trees. Keep any florets that fall off.

  2. In a large bowl, toss the broccoli, olive oil and crushed red pepper and herbs and season with salt and pepper.

  3. Very carefully arrange in a single layer, cut side down, on the HOT  baking sheet. Roast for about 20 minutes, giving  them a flip at half-time until tender and slightly bronzed.

  4. Meanwhile, in a small bowl, mix the yogurt, mayonnaise, garlic, minced lemon rind and lemon juice and season with salt and black pepper. 
Serve this sauce on the side.

  5. When the broccoli comes out top with grated cheese. Add yummy bits of julienned lemon rind on top.