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broccoli cashew dip

Roasted Broccoli over a Cashew Dip

This sassy side dish has a cashew dip base and is topped with roasted broccoli, almonds, sea salt flakes, and extra virgin olive oil!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Side Dish
Servings 4

Ingredients
  

Broccoli

  • 1 head of broccoli
  • 2 tablespoon avocado oil
  • 1 teaspoon garlic powder
  • ¾ teaspoon paprika
  • 1 teaspoon oregano
  • 1 tablespoon maple syrup
  • ½ teaspoon salt or more

Cashew Dip

  • 1 cup raw cashews
  • 5 tablespoon boiling water
  • 3 tablespoon olive oil
  • 1 teaspoon maple syrup
  • ¼ lemon juiced
  • ½ teaspoon cumin
  • ½ teaspoon garlic powder
  • salt and pepper to taste

To Top

  • Flakey sea salt
  • Good quality olive oil
  • Chopped roasted almonds

Instructions
 

  • Preheat your oven to 400F and cut your broccoli into florets (spray with avocado oil).
  • Toss your broccoli with the avocado oil, maple syrup, and seasonings then place on the baking sheet. Bake for 15-20 minutes.
  • Meanwhile, whip up your cashew dip by combining all ingredients in a blender until smooth.
  • Spread your cashew dip below then add your roasted broccoli on top and garnish with sea salt, olive oil, and chopped roasted almonds
  • Enjoy! Can be stored in the fridge for up to 4 days (recommend keeping the dip separate from the toppings. Store the almonds at room temperature).