Roasted Broccoli and Garlic Slaw
 
 
Ingredients
  • 2 heads broccoli, stems removed and cut into florets
  • 3 tablespoons plus 1 teaspoon olive oil
  • Coarse sea salt and freshly ground black pepper
  • For the Roasted Garlic Dressing
  • 1 head of garlic
  • ¼ cup white wine vinegar
  • 2 teaspoons Dijon mustard
  • 2 tablespoons mayonnaise
  • 1 teaspoon honey
  • ¼ teaspoon A-1 (to keep the dish vegetarian) or Worcestershire sauce
  • a dash or two of crushed red pepper flake
  • ⅓ cup olive oil
  • To garnish:
  • 1 (or 2) roasted red peppers, thinly sliced
  • ⅓ cup pine nuts, toasted
  • 1 to 2 tablespoons freshly shaved or grated Parmesan cheese
Instructions
  1. Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper or foil. Toss broccoli florets with 3 tablespoons olive oil and spread onto prepared baking seat. Season generously with salt and freshly ground black pepper.
  2. Slice the top off of the head of garlic so that all of the cloves are exposed. Place garlic head on a small square of foil and drizzle with 1 teaspoon olive oil. Wrap garlic in the foil and place on the baking sheet alongside the broccoli florets.
  3. Roast for 35 to 40 minutes, until broccoli is browned and crisp, flipping broccoli florets halfway through cooking. Remove from oven and let cool slightly.
  4. Pulse broccoli in a food processor for a couple seconds, until it is finely chopped. Alternatively, finely chop broccoli with large knife. Toss broccoli into a large mixing bowl, then wipe out the bowl of the food processor (it doesn’t have to be pristinely clean - the resulting dressing will just be tossed with the broccoli anyway).
  5. Unwrap the head of garlic and squeeze the roasted cloves out of their skins into the food processor. Add the white wine vinegar, dijon mustard, mayonnaise, honey, steak sauce, and red pepper flake and puree until smooth. With the motor of the food processor running, stream in ⅓ cup of the olive oil until the mixture is thick and creamy. Season with salt and pepper to taste.
  6. Toss the dressing with the chopped broccoli, then garnish with the sliced red pepper, pine nuts and Parmesan cheese. This slaw can be served at room temperature or cold from the fridge.
Recipe by Allons-Eat! at https://www.allonseat.com/roasted-broccoli-and-garlic-slaw/