Roasted Broccoli with Cashews, Cumin and Ghee

By • January 7, 2011 0 Comments

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Author Notes: Here’s another favorite in our house using the dynamic duo of cashews and cumin, tossed with ghee. This is also terrific on roasted cauliflower or carrots. For a fragrant and colorful side dish, toss roasted carrots, cauliflower and broccoli together and increase the cashews, cumin and ghee accordingly. Enjoy!!AntoniaJames


Serves 2-4

  • 1 pound broccoli crowns, trimmed and broken into florets (or use cauliflower, or a combination of the two)
  • Kosher salt
  • Olive oil for roasting the broccoli
  • ½ cup raw cashews
  • 2 teaspoons cumin seeds
  • 1 tablespoon ghee, melted
  • Ground black pepper, to taste
  1. Roast the broccoli florets, tossed with a healthy pinch of salt on a lightly oiled baking sheet, in a hot oven (400 degrees Fahrenheit) for 12 -15 minutes, turning once. (It may take up to 20 minutes, depending on your oven.)
  2. While the broccoli is roasting, toast the cashews in a small skillet until light and slightly dark brown. Remove immediately from the pan and chop them coarsely, while still warm, with a large knife.
  3. Toast the cumin seeds in the same skillet until just fragrant. Remove immediately from the pan and crush briefly using a mortar and pestle, or by pulsing a few times in an electric spice mill.
  4. Toss the roasted broccoli with the melted ghee, then toss with the cashews and cumin.
  5. Toss the roasted broccoli with the melted ghee, then toss with the cashews and cumin.
  6. Test for salt and add more, if necessary. Sprinkle on some freshly ground pepper, too, to taste.
  7. Serve warm.
  8. Enjoy!!
  9. This is also wonderful stirred into cooked brown basmati or wild rice, with just a touch more ghee and salt to taste.

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