Coriander-Roasted Broccoli with Ricotta and Avocado

Growing up in the most Irish town in America meant St. Patrick's Day was a big deal. There is a great parade in the harbor, where a Dad dressed up like St. Paddy is cheered like the Pope.

It's routine to see a tweedy collection of older gentlemen spill out of the local watering hole a little earlier and redder in the cheeks than usual. There's Irish Soda Bread, corned beef and always, always a properly poured Guinness at the ready. It's like Christmas. But greener. And possibly drunker.

This take on Broccoli salad is a little nod to my hometown. I could concoct story about colcannon or wax philosophical on the merits of cabbage, but it wouldn't be honest. For someone who grew up surrounded by that stuff, I'm absolutely terrible at cooking Irish food. Aside from everything in this dish being the color of Kermit, there's nothing remotely Irish about this recipe or its flavor. It is, however, rather healthy without screaming "I'm good for you!" at the top of its lungs. Blessed be.

In order for healthy food to work for me, it needs to have interest. Texture, color, a bit of heat and acidity. I find roasting brassicas is almost always the move. I roast broccoli with coriander, cumin and garlic, resulting in a nice crunchy texture kind of like the best bits on an Everything Bagel. All of this plays nicely with creamy avocado and ricotta. Lately I'm into marinating raisins in vinegar for a little while before putting them in a salad so they pack a sweet-and-sour punch. Cauliflower would be a great stand-in here, but it's St. Paddy's Day! Consider this your alternative to getting shit-faced in a "Kiss Me, I'm Irish" sweatshirt. Or, at the very least, your hangover's saving grace the next day should you choose to go that route. 

Coriander-Roasted Broccoli with Ricotta and Avocado

INGREDIENTS:

1 Head of Broccoli
3/4 Cup Whole Milk Ricotta
1 Lemon
3 Cloves of Garlic, finely chopped
1/2 Teaspoon Red Pepper Flakes
1 Tbs. Coriander Seed
1/2 Teaspoon Cumin Seed
1 Tbs. Thompson Raisins
1 Tbs. Pistachios, shelled and chopped
1/4 Cup of Olive Oil, divided
2 Tbs. Unseasoned Rice Vinegar
1/2 Teaspoon Honey
1 Avocado, thinly sliced
1/4 Cup Cilantro or Parsley leaves (or a mix of both!)
Sea Salt

DIRECTIONS

1. Preheat the oven to 375 degrees Farenheit. Line a sheet pan with parchment paper or tin foil.
2. If your raisins seem a little dry, rehydrate them in hot water for 10 minutes then drain well. If they’re pretty juicy, place them in a bowl with the 2 Tbs of rice vinegar and allow to marinate while you continue cooking.
3. Split the head of broccoli into 1 1/2-2” pieces. Toss with 2 Tbs olive oil, zest of 1 lemon, chopped garlic, red pepper flakes, the coriander and cumin seeds and black pepper. Season with a 1/2 teaspoon sea salt and toss together. Spread it out into a single, even layer. Roast in the oven for 20 minutes, the edges of the broccoli should be crispy and golden. Squeeze one half of the lemon juice on the top and stir with a pair of kitchen tongs to mix.
4. Mix the remaining 2 Tbs. olive oil and honey into the bowl of raisins and rice wine vinegar. Season with salt and pepper and whisk together.
5. In your serving dish, spread the ricotta into a nice and even layer on the bottom. Fan out the slices of avocado to the side of the ricotta. Scatter the roasted broccoli, pistachios, and thompson raisins and cilantro/parsley on top—making sure to scoop up any crispy garlic and coriander bits from the pan and sprinkle this on top of the salad! This step is crucial. The key to this whole song and dance is that crunchy texture.
6. Drizzle with the dressing and sprinkle sesame seeds and flaky sea salt on top. Enjoy!

Serves 2 as a stand-alone dish, or 4 as a side.