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Roasted Brassica

Time:
45 Minutes
Difficulty:
Easy
Serves:
8 People
Roasted Brassica presented artistically on a platter

This vegan appetizer is delicious and easy to make. Everything can be made ahead of time. You need to plate when you are ready to serve. It is also versatile and can be enjoyed either hot or cold. Brassica vegetables are some of the most nutritious vegetables you can eat. They contain vitamin C, vitamin K, and beta-carotene. Plus, they are a great source of soluble fiber.

Ingredients

  • 4 oz Broccoli
  • 4 oz Cauliflower
  • 4 oz Romanesco
  • 4 oz Broccolini
  • 4 oz Asparagus
  • 4 tsp Olive Oil
  • 3/4 tsp Salt
  • 2 tsp Red Chili Flakes
  • 4 oz Red Cabbage
  • 4 each Red Bell Peppers
  • 16 tsp Pine Nut Pudding

Ingredients for Pine Nut Pudding

  • 2.5 oz Pine Nuts, Toasted
  • 3/4 Cup Water
  • 1/4 tsp Salt
  • 1 Tbsp Miso
  • 1/2 tsp Black Pepper

Instructions

  1. Preheat oven to 450⁰ F.
  2. Cut broccoli, cauliflower, romanesco, broccolini, and asparagus into similar, bite-sized pieces. Keep your red bell peppers whole and add them to the chopped vegetables. Toss them all with olive oil, salt, and red chili flakes, then place on a sheet pan and roast in the oven until vegetables are crispy (5-10 minutes).
  3. Remove the roasted vegetables from the oven and allow them to cool. Remove the roasted red bell peppers and set aside.
  4. Shred the red cabbage and mix it with the cooled roasted vegetables.
  5. Once the roasted red bell peppers have cooled slightly, remove the stems and as many seeds as possible, then add to a blender and puree.
  6. Using a fine mesh strainer (or cheesecloth), strain the blended red bell peppers. We are looking to utilize the strained liquid for this recipe. The remaining solids can be saved for another use (red pepper sauce, vegetable soup, red pepper vinaigrette, etc.)

To Make Pine Nut Pudding:

  1. Place all ingredients into a bowl over a simmering double boiler. Cover the bowl and cook for 30 minutes.
  2. After 30 minutes, transfer the contents of the bowl to a blender and puree until smooth. Note you may need to add more water to get it fully smooth. Cool.
  3. To Plate: spoon 2tsp of pine nut pudding onto each serving plate. Place it off-center, then spread it into a circle using the back of the spoon.
  4. Arrange the roasted vegetables on top of the pine nut pudding.
  5. Finish with a drizzle of the roasted red bell pepper liquid.

NOTES:
*Brassica vegetables, also known as cruciferous vegetables, are part of the mustard family and include turnips, rutabaga, radish, wasabi, horseradish, kohlrabi, kale, cabbage, bok choy, collard greens, watercress, arugula, mustard greens, cauliflower, broccoli, and Brussels sprouts.

*Romanesco, also known as broccoflower or Roman cauliflower, is a unique vegetable resembling a hybrid of broccoli and cauliflower. This bright green vegetable has a firm texture with a mild, nutty, somewhat sweet flavor that is great for roasting.

Nutrition

Calories 135
Protein 3 g
Sodium 298 mg
Carbohydrates 15 g
Fat 8 g
Fiber 4 g
Servings 8