4 Serves
57 Mins
Preheat your oven to 200°C. Rinse the broccoli and cut it into florets, keeping the stems intact.
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Vitamin E
7 mg / 15 mgVitamin K
128 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
101 µg / 400 µgCalcium
131 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
86 mg / 420 mgPhosphorus
190 mg / 1,250 mgPotassium
695 mg / 4,700 mgSodium
447 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
6 µg / 55 µgFiber
7 g / 28 gSugar
6 g / 50 gSaturated Fat
6 g / 20 gCholesterol
1 mg / 300 mgCaffeine
0 mgNet Carbs
26 gAlcohol
0 g
Place the cherry tomatoes on a baking sheet and roast in the oven for 15 to 20 minutes until they are soft and blistered.
While the tomatoes roast, prepare the grill to 450-260°C. Create a small foil boat and place the peeled garlic cloves inside, then grill for 2-3 minutes until fragrant but not burnt.
Slice the red bell peppers in half, remove the seeds and veins, and spray them with cooking spray. Grill the peppers until the skin is charred, about 3-4 minutes per side.
Place the grilled garlic and charred peppers in a bowl and cover with foil to steam for 5 minutes, then peel off the charred skin.
In a food processor, combine the roasted cherry tomatoes, almonds, paprika, salt, bread, sherry vinegar, roasted garlic, roasted red pepper, and extra virgin olive oil. Process until smooth, adding water as needed for consistency.
Reduce the grill heat to 200°C. Spray the broccoli florets with cooking spray and grill over indirect heat for 13-15 minutes, rotating occasionally until lightly charred.
Serve the grilled broccoli immediately, topped with the prepared red pepper sauce.
45
g15
g20
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