Togarashi Roasted Broccoli with Miso Cashew Dip
Let’s talk snacks.
For some reason, most of us don’t think about eating vegetables as snack foods. Yes, some of us munch raw veggies with dip…but what about really going for it?? Making snacks where veggies are the intentional star of the show?
I love roasted broccoli so much. And shichimi togarashi, a Japanese spice blend made with chili flakes, sesame and nori, makes roasted broccoli extra special. You’ll usually find it at a Japanese grocer. Here in Vancouver, my first stop is Fujiya on Clark.
You can also just make these with a healthy lashing of dried chile flakes too…so don’t worry if you can’t find togarashi!
The dip is savoury and creamy and totally addictive. I’ve sped up the roasting process by roasting at really high heat so even when you have a craving you can have this on the table in about 30 minutes.
Togarashi Roasted Broccoli with Miso Cashew Dip
Ingredients
Roasted Broccoli
- 1.5-2 pounds broccoli crowns
- 1/4 cup extra-virgin olive oil
- Salt
- Chili flakes or Togarashi
Dip
- 1 cup raw cashews, soaked for hours
- 1-2 cloves garlic, microplaned/grated
- 7 tablespoons water, (yes, 1 tablespoon shy of a half cup!)
- 2 tablespoons white (shiro) miso paste
- 2 teaspoons freshly squeezed lemon juice
- 1 teaspoon nutritional yeast
Equipment
- Immersion blender or small blender
Instructions
Roasted Broccoli
- Preheat oven to 450° Fahrenheit ( 230°C)
- Cut broccoli into florets, place in a large bowl, and toss with olive oil, salt and a healthy dose of togarashi or chili flakes.
- Place on baking sheet, roast for 10 minutes, turning broccoli and roasting for another 5 minutes until nicely browned in parts.
Dip
- Meanwhile, in a small blender or large-mouthed jar with an immersion blender, place cashews, garlic, miso, nutritional yeast, lemon juice and water and blend until smooth. Serve with broccoli warm, or at room temperature.
Notes
