Whole-Roasted Broccoli With Herbed Yogurt, Dukkah & Chile

ROASTED BROCCOLI
2 broccoli heads
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt

HERBED YOGURT
1 cup whole-milk Greek yogurt
1/2 cup chopped fresh parsley
1/2 cup chopped fresh chives
1 tablespoon chopped fresh tarragon
1/2 lemon, juice of
1 1/2 teaspoons kosher salt
1 garlic clove

SERVING
Extra-virgin olive oil
Dukkah (recipe below)
1 serrano pepper, very thinly sliced
1 lemon
Flaky sea salt

Dukkah:
1 cup raw hazelnuts or pistachios
1 teaspoon cumin seeds
1 teaspoon coriander seeds
3 tablespoons sesame seeds
1/2 teaspoon ground cardamom
1 teaspoon kosher salt

Heat the oven to 425°F. Line a sheet pan with parchment paper.

Bring a large pot of water to a boil. Gently lower in the broccoli and boil for 5 minutes. Transfer to a plate or sheet pan lined with paper towels and let the broccoli air-dry.

Once the broccoli has stopped steaming, place it on the prepared baking sheet. Drizzle with the olive oil and generously sprinkle with the kosher salt. Roast until golden and lightly charred in some places, 20 to 30 minutes, depending on how hot your oven is.

Make the herbed yogurt: In a blender, combine the yogurt, parsley, chives, tarragon, lemon juice, kosher salt, and garlic. Blend until smooth.

To serve: Place the roasted broccoli on a serving platter and drizzle over the yogurt and some olive oil. Sprinkle with the dukkah and serrano, add a squeeze of lemon juice and pinch of sea salt, and serve warm.

Dukkah

Heat the oven to 350°F.

Spread the nuts on a baking sheet and toast until lightly golden, about 7 minutes. Let the nuts cool just enough to handle. Wrap the nuts in a clean towel and use the towel to slough off the skins. Set aside.

Heat a small dry skillet over medium-low heat. Add the cumin seeds and coriander seeds and toast briefly until fragrant and slightly golden, about 2 minutes. Set aside, separately from the nuts.
In the same pan, toast the sesame seeds until fragrant and slightly golden, 2 to 3 minutes.

In a blender, combine the cumin seeds, coriander seeds, and cardamom and blend briefly, until they just start to break down. Add the hazelnuts and blitz a few times more, making sure not to overblend. You want a chunky texture here, not nut butter.

Empty the mixture into a medium bowl and add the sesame seeds and salt. Store in an airtight container at room temperature for up to 2 months.