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Mustard Roasted Broccoli Paté with Leeks & Lemon

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Prep Time 15 minutes
Cook Time 20 minutes
SETTING TIME 2 hours
Total Time 35 minutes
Servings 2 CUPS
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Ingredients

  • 3 cups broccoli florets
  • 1 leek (white and light green parts only), rough chopped
  • ⅓ cup olive oil, plus extra
  • 1 tablespoon + 2 teaspoons grainy mustard, divided
  • 2 teaspoons fresh thyme leaves
  • sea salt and ground back pepper, to taste
  • 1 tablespoon lemon zest
  • 1 ½ tablespoons lemon juice
  • 2 tablespoons nutritional yeast
  • flaky sea salt to finish (such as Maldon)

Instructions

  • Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  • Toss the broccoli florets and leeks with a drizzle of olive oil, 1 tablespoon of mustard, thyme leaves, salt, and pepper. Once everything is coated, spread the mixture out on the baking sheet. Roast the vegetables until lightly browned and tender, about 15 minutes.
  • Transfer the roasted vegetables to a food processor. Pulse the mixture until the broccoli is finely chopped. Scoop up a spoonful to garnish the tops of your paté with. To the food processor, add the remaining mustard, lemon zest, lemon juice, salt, pepper, and parmesan/nutritional yeast. Pulse until everything is combined. With the motor running, drizzle the olive oil in through the feed tube. Continue to run the motor until you have a smooth, lightly chunky paste. Remove the bowl from the food processor and check the mixture for seasoning and adjust.
  • Scrape the paté mixture into your serving vessel and scatter the reserved fine chopped broccoli bits over the top, Pour a solid layer of more extra virgin olive oil on top. Cover and place in the fridge for 2 hours, or until the paté and oil layer are firm (but still spreadable). The paté can rest in the refrigerator for up to 4 days if you're making it ahead.
  • Sprinkle a bit of flaky sea salt on top of the paté before you serve it with sliced bread, crackers, olives, pickles, vegetables etc.

Equipment

Recipe Notes

  • I've made this with cauliflower and romanesco instead of broccoli, and it was equally delicious. I think you could get away with using the diced up broccoli stems here as well, if you're trying to get rid of some.
  • The paté can rest in the refrigerator for up to 5 days if you're making it ahead.
This mustard roasted broccoli paté is an unusual and flavourful addition to your vegan appetizer spread.