When you roast slender stems of broccolini, they become tender, slightly crispy, and even a touch sweet! Broccolini is a cross between regular broccoli and gai-lan, a Chinese green that is also in the brassica family. It’s loaded with vitamins and minerals, and great for rounding out a healthy meal. The creamy mustard dressing makes the dish feel special. It’s also a fabulous dipping sauce for any other vegetables that take your fancy. You will likely have leftover sauce. Store for up to a week and serve over any other roasted vegetables, or use as a dipping sauce.
1 cup raw unsalted cashews 1/2 cup water 1/4 cup fresh lemon juice 2 tablespoons extra virgin olive oil 2 tablespoons Dijon mustard 1 teaspoon apple cider vinegar 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/2 teaspoon fine sea salt (or regular salt) 1/8 teaspoon red pepper flakes
For the broccolini:
1 pound (460g) broccolini 3 1/2 tablespoons extra virgin olive oil 1/2 teaspoon salt, plus more to taste 1/8 teaspoon freshly ground black pepper, plus more to taste 2 tablespoons fresh garlic, finely chopped 1/2 cup sliced raw almonds 1 1/2 tablespoons fresh lemon juice 1/2 teaspoon finely grated lemon zest, plus more to taste
Add the almonds, and stir for about 1 minute, or until just warmed. Stir in the lemon juice and zest. Remove the pan from heat. Drizzle with a small amount of the sauce, and pass the remaining sauce at the table. Serve warm.
