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Roasted Broccoli Cendre de Lune
  • Prep
    10 mins
  • Total
    30 mins
  • Serving

Roasted Almond-Pomegranate Broccoli with Cendré de Lune Cheese


Roasted Broccoli

  • 2 Broccoli stalks
  • ¼ cup (60 ml) vegetable oil
  • Salt and pepper

Warm Vinaigrette 

  • 6 slices of bacon, diced
  • 1/3 cup (80 ml) almonds, crushed
  • 2 shallots, minced
  • 3 tbsp (45 ml) balsamic vinegar
  • ½ cup (125 ml) olive oil
  • 1/3 cup (80 ml) pomegranate 
  • Salt, Pepper


  • 120 g Cendré de Lune cheese at room temperature, cut in 20 g slices


Cut off the bottom third of the broccoli stalks. Slice the broccoli heads in 2cm thick pieces, sprinkle them with oil them and season. Place broccoli on a baking sheet covered with aluminum foil and bake for 25 minutes, turning halfway through cooking. 

Warm Vinaigrette
In a medium frying pan, cook the bacon on medium heat until it becomes crispy. Add the almonds and shallots, and keep cooking for 5 minutes. Deglaze with the vinegar and reduce by half. Remove from the heat and add the oil. Let cool before adding the pomegranate. Season to taste.

To serve, place the broccoli in a platter and drizzle generously with the vinaigrette. Top with the cheese slices.