• 2 heads broccoli
  • 5 ounces roasted cherry tomatoes
  • 3 large cloves garlic
  • ½ cup (2.5 ounces) whole roasted almonds
  • 1½ teaspoons hot Hungarian paprika (can substitute with ¼ cayenne)
  • 1½ teaspoons smoked paprika
  • 1 teaspoon smoked salt
  • ½ cup (2 ounces) crusty bread (see note)
  • 1 red pepper
  • ¼ cup extra virgin olive oil
  • 1 tablespoons sherry vinegar

Ready In 30 Minutes

Servings: 6

Cooking Instructions

Step 1

  • Rinse broccoli and cut apart florets. Trim the ends but leave the stems intact.Roast the cherry tomatoes in the oven for 15-20 minutes until soft.Slice the red pepper in half and remove seeds and veins.Create a small tin foil boat to roast garlic on the grill.
  • Length: 20 minutes

Step 2

  • Heat grill to 450-500 degrees.

Step 3

  • Place fresh garlic (skin removed) in the tin foil and roast on the grill for 2-3 minutes (don't allow it to burn).Spray the red pepper with canola spray, and grill until the skin is nicely charred, about 3-4 minutes per side.
  • Length: 7 minutes

Step 4

  • Place garlic and pepper in a medium bowl and cover with foil.Once the pepper is cool enough to handle, remove the skin from the pepper.In food processor, combine roasted cherry tomatoes, almonds, both types of paprika, salt, bread, sherry vinegar, roasted garlic, roasted red pepper, and 1/4 cup of extra virgin olive oil. Process until ingredients are well-combined, adding 1-2 tablespoons water as needed to reach your desired consistency.Turn the grill down to 400 degrees, and spray the broccoli with cooking spray.Grill the broccoli on indirect heat for about 13-15 minutes. Closely monitor the broccoli and rotate every 2-3 minutes so that it has only the smallest hint of charring.
  • Length: 18 minutes

Step 5

  • Serve immediately, topped with the garlic roasted red pepper sauce.