• 1 large head broccoli
  • 2 cucumbers
  • Cilantro (optional)

Dressing for Broccoli

  • 4 cloves garlic, sliced
  • 1 fresh, small jalapeno (mine was very small – use more or less to your taste)
  • 2 tablespoons olive oil
  • 2 teaspoons low-sodium tamari

Dressing for Noodles

  • 1/4 cup raw almond butter
  • 2 tablespoons fresh lime juice
  • 2 tablespoons low-sodium tamari
  • 2 tablespoons water
  • Dash of sweetener to taste
  • Dash of sesame oil

Preheat oven to 400°F.

While oven is preheating, wash the broccoli, trim and slice into long pieces.  Place on a baking sheet lined with tin foil.

Combine all ingredients for the broccoli dressing and pour over broccoli. Use your hands to massage the dressing into the broccoli until it is well coated.

Place into the oven and roast for about 15 minutes, or under the broccoli is starting to turn golden brown.

While the broccoli is roasting and combine the dressing for the noodles.  Peel the cucumber, then use a julienne peeler to make cucumber noodles. Use a fork to hold the end of the cucumber and peel until you hit the seeds, then rotate the cucumber.

Remove the broccoli from the oven.  Toss about half of the broccoli with the noodles and some of the dressing.

Serve with more broccoli on top, as well as cilantro, more dressing, and hot sauce as desired.


Note: I often make this when I don’t have all the ingredients on hand – feel free to modify and substitute as needed.  While the fresh lime juice in the dressing is great, you could also use rice wine vinegar.  Also feel free to add in fresh ginger if you have it on hand.