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.
