Small broccoli florets roast quickly, developing deep-brown, crisp edges and a firm bite. A creamy dip made with peanut butter, lime, soy sauce and chili brings tang, saltiness and a pleasant warmth.
In this starter, broccoli takes on a different role than it does in a soft vegetable dish: the florets are cut small and roasted at a high temperature. The dry heat quickly colors the protruding edges, while the compact florets can stay juicy inside. Cut them to roughly the same size and leave space around them on the baking sheet. If the florets are packed closely together, they release moisture and steam rather than brown. A large baking sheet is handy; use two if needed.
The lime-peanut dip brings several flavors together without overpowering the broccoli. Peanut butter makes the sauce rich and creamy, lime juice cuts through that richness, and soy sauce adds saltiness and savoriness. Start with a modest amount of chili flakes and add more if you want a spicier dip. Peanut butter varies in thickness and saltiness from brand to brand, so thin the sauce with warm water until it runs easily off a spoon. Only then taste to see if it needs more lime or soy sauce.
A hot oven is important for a good roasted crust, but the surface of the broccoli matters too. Wash the vegetable well ahead of time or carefully pat wet florets dry; any water left behind makes browning harder. The florets don’t need to be parboiled. The stems are edible and add a pleasant bite, so trim only the tough end and leave a little stem attached to each floret. Small differences in size are no problem, but take any very small pieces off the baking sheet earlier if they brown more quickly.
Serve the broccoli warm on a platter with the dip alongside, so the edges stay crisp and everyone can dip their own. Chopped roasted peanuts on top add an extra crunch; use unsalted peanuts if you’ve already seasoned the dip generously with soy sauce. This works as a starter to share, but also as part of a table of other small dishes. Don’t have peanut butter? Smooth tahini gives it a different, somewhat earthy flavor and can be thinned in the same way with lime and water. The dip can be made ahead; give it a quick stir before serving.
Preheat the oven to 230 °C (conventional). Line a large baking sheet with parchment paper. Wash the broccoli if needed and pat it thoroughly dry. Cut the broccoli into small florets of roughly the same size, leaving a little stem attached to each one.
Toss the florets with the oil and salt on the baking sheet. Spread them out, cut sides down where possible. Roast for 15–18 minutes, until the edges are deeply browned and the stems still have some bite.
Meanwhile, stir the peanut butter, lime juice, soy sauce and chili flakes together in a small bowl. Gradually whisk in warm water until the dip is smooth and spoonable. Taste and add a little more lime or chili if you like.
Arrange the roasted broccoli on a platter. Sprinkle with the chopped peanuts and serve warm with the lime-peanut dip and any lime wedges.
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