Broccoli Florets

with Romesco Sauce

Romesco is a tomato-based sauce with grilled peppers and crunchy nuts that’s usually served with fish, but broccoli florets work even better.

2 medium red bell peppers, quartered and seeds removed

¼ cup hazelnuts

¼ cup almonds

2 medium vine-ripened tomatoes, roughly chopped

1 hot chili pepper, seeds removed, diced

3 garlic cloves

2 tbsp coconut oil

1 sprig of rosemary, leaves only

1 tsp smoked paprika

2 tbsp apple cider vinegar

¼ cup olive oil

1 large head of broccoli, cut into 4 florets

¼ tsp sea salt

1. Set the air fryer temp to 360°F (180°C).

2. Place the bell peppers skin side up in the fryer basket and cook until the skins begin to blacken, about 15 minutes. Remove the peppers from the fryer basket and place in a medium bowl. Cover with an upside-down plate for 4 minutes to steam. Remove and discard the skins. Set the peppers aside.

3. Place the hazelnuts and almonds in the fryer basket and lightly toast for 5 minutes. Remove the hazelnuts and almonds from the fryer basket and set aside.

4. Place the tomatoes, chili pepper, garlic, coconut oil, rosemary, and paprika on a baking pan and mix to distribute the ingredients.

5. Place the pan in the fryer basket and cook until the tomatoes break down, about 10 minutes, stirring halfway through.

6. Remove the pan from the fryer basket and allow the tomatoes to cool for 3 minutes. Place the peppers, nuts, apple cider vinegar, olive oil, and tomato mixture in a food processor. Pulse until the mixture becomes chunky yet slightly smooth. Set aside.

7. Raise the air fryer temp to 400°F (200°C). Dip the tops of the broccoli florets in water.

8. Place the florets in the fryer basket and cook until crispy, about 10 minutes.

9. Spread ¼ cup of the sauce on a plate and transfer the florets onto the top of the sauce. Season with salt before serving.