Roasted Broccoli and Miso Dressing
Cashew Miso Dressing
2 Tbs creamy nut butter (of choice)
1/2 oz ginger, peeled and finely grated
1 tsp white miso
1 tsp 100% maple syrup
1 tsp finely chopped red chile
1 Tbs lemon juice
2 Tbs EVOO
3 Tbs water
Whisk together and store airtight.
Also:
½ pound brussels sprouts
2 teaspoons coriander seeds
2 small heads of broccoli (about 1 pound total), cut into large florets
1 14-ounce block firm tofu, drained well, torn into bite-size pieces
5 tablespoons extra-virgin olive oil, divided
1 teaspoon Aleppo-style pepper or other mild red pepper flakes
Kosher salt
â…“ cup green olives, pitted, coarsely chopped
¼ cup plus 2 tablespoons fresh lemon juice, divided
½ cup hemp seeds
2 tablespoons white miso
2 teaspoons toasted sesame seeds, plus more for serving
Crushed toasted almonds and/or parsley leaves with tender stems (for serving)
Special Equipment
A spice mill or mortar and pestle
RECIPE PREPARATION
Preheat oven to 425â—¦. Cut off stems from brussels sprouts; discard. Place outer leaves on a large rimmed baking sheet. Finely slice inner brussels sprout cores and transfer to a medium bowl. Coarsely grind coriander seeds in spice mill or with mortar and pestle.
Add broccoli and tofu to baking sheet with outer sprout leaves. Drizzle with 2 Tbsp. oil, add crushed coriander and pepper, and toss to combine; season with salt. Roast, tossing once halfway through, until broccoli is browned (even lightly charred in a few spots) and tender, 30–35 minutes. Let cool.
Meanwhile, add olives, 1 Tbsp. oil, and 1 Tbsp. lemon juice to sliced brussels sprouts and toss to combine. Season with salt.
Purée hemp seeds, miso, 2 tsp. sesame seeds, remaining 5 Tbsp. lemon juice and 2 Tbsp. oil, and ¼ cup water in a blender until smooth. Season with salt.
Spread some dressing on bowls or plates. Toss roasted vegetables with sliced brussels sprouts and arrange over dressing. Top with sesame seeds, almonds, and parsley.
