Whole Roasted Broccoli with Seaweed and Olive Crumb


I am such a fan of broccoli but it is so commonly used as a side dish…but that is no longer the case! The seaweed and olives provide such a deep (almost fish-like) flavour and the whole head of broccoli makes a really beautiful dish. Always use olives from a jar that still have their stone…the flavour is better for this dish!

Preparation time: 60 minutes (including cooking time)

Ingredients (Serves 1):

  • 1 large head of Broccoli (whole of halved)
  • 1/2 cup Olive Oil
  • Sea Salt Flakes
  • 1 tbsp Dried Chilli Flakes
  • 180g Kalamata Olives (pitted)
  • 300g Large Spanish Queen Olives (pitted)
  • 33g Yutaka Sushi Nori (available from most local supermarkets)


  1. Preheat an oven to 200 degrees celsius
  2. Place the two halves of the broccoli into a baking dish and rub with the olive oil, dried chilli flakes and a generous amount of sea salt flakes
  3. Place the broccoli in the oven at 200 degrees celsius
  4. After 10 minutes, turn the oven down to 160 degrees celsius for 20 minutes
  5. Meanwhile, place the pitted olives and Nori seaweed into a blender until the mixture has formed a fine crumble
  6. Remove the broccoli from the oven and sprinkle with the seaweed olive crumble
  7. Enjoy my Little Peas!

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