Photo courtesy of Simply Scratch.
This is a summer recipe that's worth turning the oven on for. Adding a protein like chicken or tofu can make this salad into a great weeknight main-course.
2 heads of broccoli, cut into small florets
1 medium onion, quartered and layers separated
3 cloves of garlic, minced
1/2 cup olive oil
1 1/2 teaspoons red wine vinegar
2 teaspoons cumin seeds
2 teaspoons sesame oil
Large pinch of red pepper flakes (more to taste)
Preheat an oven to 450F degrees. Toss the broccoli and onions with 2 tablespoons of olive oil and a large pinch of salt, and roast on a baking sheet until the broccoli is lightly charred and tender, about 20-30 minutes. Remove the vegetables from the oven and let cool to room temperature.
In a mixing bowl combine the garlic, remaining olive oil, vinegar, cumin, red pepper flakes, sesame oil, and a large pinch of salt. Add the broccoli and onions and toss to combine. Serve immediately or reserve in the refrigerator for up to 2 days.