1. Preheat oven to 350°F. 2. Place peppers, onion and garlic cloves into a 9" x 13" baking pan. 3. Drizzle with olive oil, add mustard seed, salt and pepper and toss well. 4. Put in oven and roast for about 45 minutes, or until very soft and caramelized. 5. Meanwhile, stir together boiling water and saffron, if using. Allow to steep while vegetables are roasting. 6. When they have finished roasting, add the vegetables to a blender, add the saffron water and puree smooth. Pour into a jug or gravy boat and set aside. 7. Reduce oven temperature to 325°F. 8. Place broccoli florets in a steamer and steam until just tender. 9. Take half the broccoli, break it up with a fork or potato masher, and add to a bowl with the ricotta, egg, lemon zest, basil, pepper, paprika, nutmeg and salt. 10. Fold in the larger broccoli pieces. 11. Grease an 8” or 9” round casserole dish, and fill with broccoli mixture. 12. Bake for 20 minutes. 13. Serve alongside warm pepper sauce. ---------------------------------------------------------------------------
Nutrition
Ingredients
