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Smoky Butter Broccoli

Tenderstem broccoli is an elite vegetable and this is one of my favourite ways to zhuzh it up. Roasting it gives you a nice balance of charred, crunchy bits and tender-crisp stems. Served over a garlicky labneh and topped with the most delicious, smoky butter sauce, it makes for a stunning veggie centrepiece that looks impressive but is actually so easy to make.

  • Author: zenak
  • Prep Time: 5 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 450g greek yoghurt
  • 1 large garlic clove, grated
  • 1 tsp salt
  • 400g tenderstem broccoli, ends trimmed
  • extra-virgin olive oil
  • 60g salted butter
  • 1 tsp pul biber (aka aleppo pepper)
  • 1 tsp smoked paprika
  • sprinkle of toasted almond flakes

Instructions

  1. Line a sieve with a cloth and set it over a mixing bowl. Combine the greek yoghurt, garlic and salt. Transfer the mixture to the cloth and give it a good squeeze. Top with something heavy then leave to drain in the fridge for 1 to 2 hours, depending on the thickness of your yoghurt and the lebneh texture you’re after.
  2. Heat your oven to 200°C / fan 180°C. Place the tenderstem broccoli on a large baking tray. Drizzle with extra-virgin olive oil, season with salt and pepper and toss to coat. Arrange in a single layer and roast until tender and lightly beginning to char, 12 to 15 minutes.
  3. Melt the butter in a small saucepan set over a medium heat, then add the pul biber and smoked paprika and leave to bubble for 1 minute.
  4. Assembly time. Spread the garlicky labneh onto a large plate or platter and top with the tenderstem broccoli. Pour the smoky butter over the top and finish with a sprinkle of toasted almond flakes, then serve and enjoy.

Notes

If you don’t have pul biber, you can substitute it for half the amount of chilli flakes plus a pinch of smoked paprika.

Did you make this recipe?

Leave a comment below and share a photo on Instagram, tagging @zenaskitchen. I can’t wait to see what you’ve made!

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Andrea Law
9 months ago

So good! Made it two days in a row. Looking forward to trying more of your recipes.

Lydia
5 months ago

Incredibly easy, even more tasty and a real showstopper on the table! Will definitely be doing again.

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