1 large head broccoli cut into florets
1/4 cup olive oil
1 ripe avocado
1 teaspoon Taste#5 Vegetarian paste
2 scallions, green and white chopped
1/4 cup red onion, diced
1/2 cup cilantro, chopped
1 jalapeño, cored seeded and minced
3 tablespoons fresh lime juice
Kosher salt and freshly ground black pepper
Toss the broccoli in a little olive oil and season with a little salt.
Cook on a hot grill in a hot grill pan in a very hot oven for about 20 minutes.
Turn the broccoli a couple of times while they cook. Don't over cook, you just want a little char and smoky flavor.
Allow to cool.
NOTE: You can also blanch the broccoli in salted boiling water for about 3 minutes.
Rinse under cold water to stop the cooking. But this recipe is so much better with the smoky char!
Place the broccoli in the bowl of a food processor and pulse a few time until the well chopped, but not mush. Add the remaining ingredients – avocado, oil, scallions, onion, jalapeño, cilantro and pulse several more times until well blended.
Remove to a bowl and add the lime juice and season to taste with salt and pepper.
Add a squirt of sriracha if you want some added heat.
Serve with chips, pita bread or as a condiment as we have suggested with our Roast Vegetable and Quinoa bowl.