Dark, roasted edges and a satisfying bite make broccoli the star of this dish. White beans and almond give the lemon cream body; toasted almonds and parsley bring freshness and crunch. Serve it with couscous for a complete meal.
Broccoli has enough flavor and texture to take center stage here. In a hot oven, the florets brown on the outside and the stems cook through without becoming soft straight away. So cut the broccoli into substantial, roughly equal-sized pieces and spread them out on the baking sheet. If the pieces are piled on top of one another, they’ll steam rather than roast. Broccoli grown in the Netherlands is available locally especially in summer and autumn; outside that period, store-bought broccoli is a perfectly good choice.
The cream is creamy without any cream: white beans provide a smooth, substantial base, and almond butter adds a mild, nutty flavor. Lemon keeps the combination fresh. Add the water little by little while blending, so the cream turns smooth but doesn’t get thin. A small clove of garlic adds a little kick; leave it out if you prefer a milder cream with a more pronounced lemon flavor. No almond butter on hand? Use tahini for a stronger, slightly bitter flavor, or a spoonful of olive oil for a milder cream.
The broccoli won’t be completely soft, and that’s just the idea: the roasted edges contrast with the smooth bean cream. A little extra lemon juice just before serving brings the flavors together. Taste the cream on its own, too, and season it well; it’s served on a large platter with the broccoli, not as a separate sauce on the side. The toasted almonds add a distinct crunch, while parsley brings a green, herby note.
Couscous makes the dish more filling and soaks up some of the cream. You can replace it with bulgur, rice, or crusty bread. If you’d prefer a more vegetable-forward meal, serve smaller portions of couscous and add a fresh salad with cucumber or radishes if you like. Stir leftover cream with a splash of water before using; it can firm up in the fridge. Cover and refrigerate any leftover broccoli and cream, and eat them within three days. Reheat the broccoli in the oven for the best texture; it will usually become softer in the microwave.
Preheat the oven to 220 °C (200 °C fan). Cut the broccoli into substantial florets and cut the peeled stem into pieces about 2 cm long.
Toss the broccoli on a baking sheet with the olive oil and about three-quarters of the salt. Spread the pieces out and roast for 20–25 minutes, until the edges are dark and the stems are cooked through but still have some bite.
Meanwhile, blend the white beans with the almond butter, garlic, lemon zest, 2 tbsp lemon juice, and the remaining salt. Gradually add 60 ml water while blending; add more if needed until the cream is smooth and spoonable.
Toast the chopped almonds in a dry frying pan over medium heat for 2–3 minutes, tossing regularly, until golden brown. Transfer them to a plate.
Put the couscous in a heatproof bowl, pour the boiling water over it, and cover the bowl. Let stand for 5 minutes, then fluff the grains with a fork.
Spread the lemon-almond cream over a platter. Spoon the roasted broccoli on top and finish with the toasted almonds, parsley, and extra lemon juice to taste. Serve with the couscous.
Main courseSweet corn, a splash of cream and a squeeze of lime make a hearty soup with both tender and whole kernels. Crispy tortilla strips, cilantro and chili oil bring freshness, heat and crunch to every bowl.
Main courseA hearty bowl of tender pearl barley, sweet cumin-roasted carrots and golden-brown chickpeas. The fresh sauce of herbs, lemon and tahini brings it all together, while toasted sesame adds a little crunch.
Main courseGolden brown and crisp at the edges, soft inside: these courgette and corn fritters get a fresh lift from lime yogurt and a little heat from chili oil. Serve them as a main course with a crunchy salad.