Cheddar-roasted Broccoli
With frizzled florets and crisp-tender stems, roasted broccoli is pretty delicious on its own. Follow Step 1 if you need a go-to basic method, or keep going for broccoli all dressed up in lacy skirts of cheddar. — Ali Slagle
Yield: 4servings. Total time: 40 minutes.
Cheddar-roasted broccoli. 1/4 cup chopped cilantro leaves and tender stems
1. Arrange a rack at the bottom of the oven and heat to 425degrees. Toss the sweet potatoes with 2 tablespoons of the oil on a sheet pan and season with salt and pepper. Arrange in a single layer and roast on the bottom rack until golden underneath but not yet tender, 10to 12minutes.
2. Meanwhile, remove and discard the stems from the kale. Tear or chop the leaves into small pieces and dry them well in a salad spinner or with a kitchen towel. In a medium bowl, combine the kale, the remaining tablespoon oil and a big pinch of salt. Squeeze with your hands until wilted.
3. Squeeze together a handful of kale and put it on top of a big piece of sweet potato like a nest, then crack an egg into the nest. (You want the egg to sit on top of the vegetables, not the sheet pan.) Repeat with the remaining eggs, then season the eggs with salt and pepper. Sprinkle the coconut around the eggs. Return to the oven and roast until the egg whites are just set and the yolks are still runny, 6to 10 minutes.
4. Meanwhile, in the bowl used for the kale, stir together the peanut butter and harissa paste. Add warm water a couple tablespoons at a time until the sauce is pourable. Season to
1. Heat the oven to 425 degrees. On a sheet pan, toss the cauliflower florets and leaves with the olive oil and season generously with salt and pepper. Cut off the top 1/4 inch of the head of garlic to expose the top of the cloves, then place on a piece of foil, cut side up. Sprinkle exposed cloves with salt, then drizzle lightly with oil. Wrap the garlic in the foil and place on the sheet pan. Roast until the cauliflower is browned and tender and the garlic is soft and fragrant, 30 to 35 minutes.
2. Meanwhile, in a large pot or Dutch oven, bring 6 cups of water and 1 teaspoon salt to a simmer over medium. Reserve about 1cup cauliflower for the topping, then add the rest to the pot, including any browned bits on the sheet pan. Squeeze the roasted garlic cloves from their skins into the pot. Cover and simmer until the cauliflower is very soft, 7to 10 minutes.
3. Off the heat, using an immersion blender (or working in batches in a traditional blender), purée the soup until smooth. If thick, add water to taste. If thin, simmer, uncovered, for 5 to 10 minutes to reduce slightly. (The soup will also thicken as it cools.) Season to taste with salt.
4. Serve the soup topped with the reserved roasted cauliflower, a drizzle of olive oil and more black pepper.