Broccoli With Red Onion And Cumin Recipes

Steps:

• Heat the oven to 400 degrees with a rack set in the lower third. On a sheet pan, combine the broccolini, tomatoes, onion and lemon slices with the olive oil and toss. Add cumin and red-pepper flakes, season with salt and pepper, and toss again until evenly coated. Nestle the feta slices into the vegetables. (It's OK if they break apart a little.)
• Roast 15 to 20 minutes, stirring halfway through but leaving the feta in place, until the broccolini is charred at the tips, the stems are easily pierced with a fork and the tomato skins start to blister and break down.
• Serve over orzo or farro. Drizzle with olive oil and serve with the remaining lemon half for squeezing. Top with fresh herbs, if using.

Steps:

• Bring a large skillet or wide deep saucepan of water to a boil.
• Add the broccoli and cook, uncovered, until crisp-tender and still bright green, 6 to 7 minutes.
• While the broccoli is cooking, heat a skillet and toast cumin seeds for 1 to 2 minutes or until very fragrant. (don't burn it!). Remove from heat and crush or grind in a spice grinder.
• Heat the oil in the same skillet over medium heat.
• Add the onion and garlic, cook while stirring, until the onion is limp, about 4 minutes.
• Add the remaining ingredients, including the cumin, and cook for 1 minute.
• Drain broccoli well and transfer to a serving platter or shallow bowl.
• Spoon onions on top. Serve hot.

Steps:

• Heat the oven to 200C/180C fan/gas 6. Check the stalks of the broccoli are roughly the same thickness, if not, halve the bigger stems of broccoli lengthways. Rub the broccoli with the oil, then sprinkle over the cumin and some seasoning. Tip onto a baking sheet in a single layer, and roast for about 15-20 mins, or until tender with just a little light charring, turning halfway through.
• For the breadcrumbs, heat the oven to 180C/160C fan/gas 4. Tear the bread into small pieces and bake for 5 to 10 mins, or until crunchy, then tip into a food processor and blitz into breadcrumbs.
• Heat the oil in a frying pan over a low heat, then add the garlic, spices, the breadcrumbs and some seasoning. Fry, stirring regularly, for about 5 mins until golden. Transfer to a plate lined with kitchen paper to absorb any excess oil.
• For the yogurt, mix together all the ingredients and season to taste. Serve the broccoli with the breadcrumbs scattered over and the yogurt on the side for dipping.

Steps:

• In a large bowl, stir together the vinegar and salt. Add broccoli and toss to combine.
• In a large skillet, heat olive oil until hot, but not smoking. Add garlic and cumin and cook until fragrant, about 1 minute. Stir in sesame oil and pepper flakes. Pour mixture over broccoli and toss well. Let sit for at least 1 hour at room temperature, and up to 48 (chill it if you want to keep it for more than 2 hours). Adjust seasonings (it may need more salt) and serve.

Steps:

• Make the broccoli filling. Steam the broccoli crown for four minutes, then remove from the heat. Rinse with cold water and pat dry. Slice 1/4 inch thick. Heat the oil over medium-high heat in a large, heavy frying pan, and add the red onion. Cook, stirring, until tender and seared on the edges. Add the sliced broccoli. Cook, stirring, until seared on the edges, about three minutes. Stir in the cilantro or epazote, season with salt and pepper, and remove from the heat. Taste and adjust seasoning.
• In a microwave: Place a corn tortilla on a plate. Top with half the broccoli and onions, and spread in an even layer. Sprinkle on half the cheese, and top with another tortilla. Press down gently, then microwave for 1 to 1 1/2 minutes until the cheese has melted. Remove from the microwave, cut into quarters or sixths, and serve. Repeat with the remaining ingredients.
• In a pan: Place a corn tortilla in a pan. Top with half the broccoli and onions, and spread in an even layer. Sprinkle on half the cheese. Turn the heat on medium-high, and heat until the cheese begins to melt and the tortilla begins to brown. Place another tortilla on top of the cheese, and press down lightly. Flip over the quesadilla in the pan, and heat for about 30 seconds or until the cheese has melted. Flip back over, and remove to a plate. Cut into quarters or sixths, and serve. Repeat with the remaining ingredients.