Roasted Broccoli with Curry Dipping Sauce
The best vegetable side dish or appetizer! Roasted Curry Broccoli Florets with a curry dipping sauce!
I’ve found your new favorite appetizer!
And, it’s broccoli.
I know, I know, that totally sounds like something a dietitian would say, but trust me when I say this is no ordinary broccoli. Or ordinary vegetable plate. As mentioned last week, over the new few months I’ll be hosting a few celebratory showers for my closest friends. And, of course, with planning a shower comes my favorite part- creating the menu.
It’s no surprise that I have spent hours obsessing, writing, and testing the menu, but hey, I take this kinda stuff seriously. Way too seriously. But, I wouldn’t have it any other way. Of course, when looking at the manner in which my mother plans her own parties, I knew I didn’t stand a chance. A food obsession was always in my destiny, and I have surrendered to my fate.
With any good party, comes the vegetable plate, or the crudite platter if you want to be fancy. And while I enjoy a good vegetable plate now and then, I also know how incredibly boring they can be. Carrots, radishes, cauliflower, broccoli, and of course a hummus or ranch dip to accompany. Delicious, but boring.
So, I’m making these roasted broccoli florets with curry dipping sauce instead.
Just look at this crispy floret dipped in creamy curry-lime sauce! Vegetables just don’t get any better than this. Of course, this broccoli makes an awesome side dish, but I plan on setting out a platter of crispy, curry roasted florets with plenty of dipping sauce. It’s my spring take on a vegetable platter appetizer.
To start, the broccoli florets get generously rubbed with cayenne powder, curry powder and cumin. This is the time to get a little dirty. Use your hands to make sure that every piece of broccoli is covered in spice. This will allow each bit of broccoli to be perfectly spiced and crisp, especially important if forgoing the curry sauce.
Of course, one of the best parts about a vegetable platter is the dip. Here, I made a quick lime-curry sauce that’s worth making an extra-large batch. Any leftovers can be used on sandwiches.
And that’s it! You will be enjoying this one over and over again this spring. When you tire of broccoli, use the same spices and dip with cauliflower, kale or asparagus.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!
Broccoli Florets with Curry Dipping Sauce
Ingredients
- 1 bunch broccoli, cut into florets
- 2 tsp. oil
- 2 tsp. curry powder, divided
- 1/4 tsp. cayenne pepper, divided
- 1/2 tsp. cumin
- 1/2 cup mayo, use Veganaise for vegan version
- 1 lime, zest and juice
- 1 garlic clove, finely minced
- salt/pepper
Instructions
- Preheat the oven to 400 degrees F.
- Toss the broccoli florets with oil, 1 tsp. curry powder, 1/8 tsp. cayenne pepper, cumin and a pinch of salt and pepper. Using your hands, rub all of the spices on the broccoli so that each floret is coated.
- Place on a baking sheet and roast for 18-20 minutes, flipping halfway through.
- Mix together mayo, lime juice and zest, garlic clove, remaining cayenne pepper and curry powder.
- Remove broccoli when crispy and roasted and dip into the curry sauce!