Created by Pendle Hill cook Jason Comcowich, this recipe got rave reviews when he prepared it for a recent dinner.
2 heads of broccoli cut into bite-sized florets
1 red onion cut in strips
Puree:
- 1 cup almonds
- 1 cup sunflower seeds
- 1/4 cup oil
- 1 tsp powdered garlic
- 1 tsp paprika
- 1 tsp powdered ginger, or to taste
- 1 tsp salt
Mix the puree with the veggies. Spread on a baking tray. Roast at 350 for 20-30 minutes.
Serves 6.
