Cumin-Roasted Broccoli with Preserved Lemon Yogurt Recipe

Introduction

This cumin-roasted broccoli with preserved lemon yogurt is a vibrant and flavorful dish that transforms simple vegetables into a delicious side. Roasting brings out the natural sweetness of the broccoli, while the spiced breadcrumbs add a satisfying crunch and the tangy yogurt dip ties everything together beautifully.

Ingredients

• 500g purple sprouting broccoli, trimmed
• 2 tbsp extra virgin olive oil
• 1 tbsp ground cumin
• 2 small slices of stale white bread
• 1 tbsp olive oil
• 1 garlic clove, finely chopped
• 1 tsp sweet smoked paprika
• ½ tsp ground cumin
• ½ tsp cayenne pepper
• 1 preserved lemon, finely chopped, seeds discarded
• 100g full-fat yogurt
• 1 tbsp finely chopped coriander leaves
• 1 tbsp finely chopped parsley leaves
• ½ garlic clove, finely grated

Instructions

1. Step 1: Preheat the oven to 200°C (180°C fan)/gas mark 6. Check the broccoli stalks for even thickness; halve any thicker stems lengthways. Rub the broccoli with 2 tablespoons of extra virgin olive oil, then sprinkle with 1 tablespoon ground cumin and season with salt and pepper. Spread in a single layer on a baking sheet and roast for 15–20 minutes, turning halfway, until tender with light charring.
2. Step 2: Meanwhile, preheat the oven to 180°C (160°C fan)/gas mark 4. Tear the bread into small pieces and bake for 5–10 minutes until crunchy. Transfer to a food processor and blitz into coarse breadcrumbs.
3. Step 3: Heat 1 tablespoon olive oil in a frying pan over low heat. Add the finely chopped garlic, sweet smoked paprika, ½ teaspoon ground cumin, cayenne pepper, the breadcrumbs, and a pinch of seasoning. Fry, stirring regularly, for about 5 minutes until golden and fragrant. Drain on kitchen paper to absorb excess oil.
4. Step 4: To make the yogurt dip, combine the full-fat yogurt, preserved lemon, finely grated ½ garlic clove, chopped coriander, and parsley in a bowl. Season to taste and mix well.
5. Step 5: Serve the roasted broccoli topped with the spiced breadcrumbs alongside the preserved lemon yogurt for dipping.

Tips & Variations

• Use stale or day-old bread for the breadcrumbs to achieve the best crunch.
• If you can’t find preserved lemon, substitute with a teaspoon of lemon zest and a pinch of salt for a similar tangy flavor.
• For extra heat, increase the cayenne pepper slightly or add a pinch of chili flakes.
• Swap the purple sprouting broccoli for regular broccoli or broccolini if preferred.

Storage

Store any leftover roasted broccoli and breadcrumbs separately in airtight containers in the refrigerator for up to 2 days. The yogurt dip can also be kept chilled for up to 3 days. Reheat the broccoli gently in the oven or microwave and sprinkle with breadcrumbs just before serving to maintain crunch.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh lemon instead of preserved lemon?

While fresh lemon adds a bright citrus flavor, preserved lemon has a unique salty, tangy depth that enhances the dish. If using fresh lemon, add zest and a small amount of salt to better mimic the preserved lemon’s complexity.

What can I use if I don’t have purple sprouting broccoli?

Regular broccoli, broccolini, or even asparagus work well as alternatives. Adjust roasting time slightly based on the vegetable’s thickness to ensure tenderness.

Cumin-Roasted Broccoli with Preserved Lemon Yogurt Recipe

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★★★★★

4.5 from 88 reviews

This vibrant and flavorful recipe features cumin-roasted purple sprouting broccoli served with a zesty preserved lemon yogurt and crunchy spiced breadcrumbs. The broccoli is roasted to tender perfection with cumin seasoning, while the crispy, spiced breadcrumbs add a delightful texture contrast. The preserved lemon yogurt complements the dish with a refreshing tang, making it a perfect appetizer or side dish bursting with bold Mediterranean-inspired flavors.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Broccoli

• 500g purple sprouting broccoli, trimmed
• 2 tbsp extra virgin olive oil
• 1 tbsp ground cumin
• Salt and freshly ground black pepper, to season

For the Spiced Breadcrumbs

• 2 small slices of stale white bread
• 1 tbsp olive oil
• 1 garlic clove, finely chopped
• 1 tsp sweet smoked paprika
• ½ tsp ground cumin
• ½ tsp cayenne pepper
• Salt and freshly ground black pepper, to season

For the Preserved Lemon Yogurt

• 1 preserved lemon, finely chopped, seeds discarded
• 100g full-fat yogurt
• 1 tbsp finely chopped coriander leaves
• 1 tbsp finely chopped parsley leaves
• ½ garlic clove, finely grated
• Salt and freshly ground black pepper, to taste

Instructions

1. Prepare and Roast Broccoli: Heat the oven to 200°C (180°C fan)/gas mark 6. Check that the broccoli stalks are roughly the same thickness; halve the thicker ones lengthwise to ensure even cooking. Rub the broccoli with 2 tablespoons of extra virgin olive oil, sprinkle with 1 tablespoon ground cumin, salt, and freshly ground black pepper. Spread out the broccoli in a single layer on a baking sheet and roast in the oven for 15 to 20 minutes, turning halfway through, until tender with a slight char.
2. Make the Breadcrumbs: While the broccoli cooks, heat the oven to 180°C (160°C fan)/gas mark 4. Tear the stale bread into small pieces and bake for 5 to 10 minutes until crunchy. Transfer the toasted bread pieces into a food processor and blitz until you form coarse breadcrumbs.
3. Cook the Spiced Breadcrumbs: Heat 1 tablespoon olive oil in a frying pan over low heat. Add the finely chopped garlic, sweet smoked paprika, ½ teaspoon ground cumin, cayenne pepper, and some seasoning. Stir regularly and fry the breadcrumbs in this spice mixture for about 5 minutes until they turn golden and fragrant. Remove the breadcrumbs from the pan and drain on kitchen paper to absorb any excess oil.
4. Prepare the Preserved Lemon Yogurt: In a bowl, combine the finely chopped preserved lemon (seeds discarded), full-fat yogurt, chopped coriander, parsley, and grated garlic. Season with salt and freshly ground black pepper to taste. Mix well until all ingredients are fully incorporated.
5. Serve: Plate the cumin-roasted broccoli, scatter the warm spiced breadcrumbs generously over the top, and serve the preserved lemon yogurt on the side for dipping.

Notes

• If purple sprouting broccoli is unavailable, you can substitute with tenderstem broccoli or regular broccoli florets.
• Ensure the breadcrumbs are toasted but not burnt for the best flavor and crunch.
• Preserved lemon adds a bright, tangy flavor but can be salty; adjust seasoning accordingly.
• This dish can be served warm or at room temperature, making it great for entertaining.
• For a gluten-free option, substitute the bread with gluten-free bread or omit the breadcrumbs.

Keywords: cumin roasted broccoli, preserved lemon yogurt, spiced breadcrumbs, Mediterranean side dish, roasted vegetables, vegetarian recipe