Roasted Broccoli with Muhammara

Name: Roasted Broccoli with Muhammara

Ingredients:

1 large head or 2 smaller heads broccoli (1 1/2 to 2 pounds total)
3 red bell peppers (1 1/2 pounds total), cored and cut into 2-inch chunks
2 plum tomatoes (8 ounces total), cut into 2-inch chunks
1 cup (3 1/2 ounces) raw, unsalted walnuts, plus additional chopped walnuts for garnish
6 cloves garlic, unpeeled
5 tablespoons extra-virgin olive oil, plus more for serving
1 1/4 teaspoons fine salt, divided, plus more to taste
1 cup (2 ounces) lightly packed bread cubes (from 2 to 3 small slices)
2 tablespoons pomegranate molasses, plus more as needed
1 tablespoon fresh lemon juice, plus more to taste
2 teaspoons Aleppo-style chile flakes
1 1/2 teaspoons ground cumin

Instructions:

Position a rack in the middle of the oven and preheat to 475 degrees.
Trim the bottom of the broccoli stem(s), then use a vegetable peeler to peel the tough part of the stem without removing any of the florets.
Set on a large sheet pan. (Don’t worry about making it stand up like you would a cauliflower.)
Scatter the bell peppers, tomatoes, walnuts and garlic around the broccoli; drizzle everything with the oil and sprinkle with the salt.
Roast, stirring or tossing all the ingredients except the broccoli once or twice, for 5 minutes.
Add the bread and continue roasting for about 15 minutes, or until the mixture deeply browns in spots and the broccoli is crisp-tender.
Transfer the broccoli to a platter and let the remaining ingredients cool slightly.
Peel the garlic, discard the skin, and add the cloves, along with the rest of the mixture still on the sheet pan, to a food processor.
Add the molasses, lemon juice, chile flakes and cumin and process until mostly smooth but with a little chunky texture, scraping down the sides of the bowl part-way through if needed.
Taste, and season with more salt, pomegranate molasses and/or lemon juice if needed.
To serve, spread the muhammara on a large serving platter and top with the roasted broccoli.
Sprinkle with chopped walnuts, and drizzle with olive oil and pomegranate molasses.

Yield: 4 to 6 servings ;

Comments: 20 min prep, 20 more cooking

Source: https://www.washingtonpost.com/recipes/whole-roasted-broccoli-muhammara/