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Mustard-Roasted Broccoli Pȃté with Leeks and Lemon

Here’s an unusual pȃté that would be an excellent addition to a vegetarian riff on a charcuterie platter. Add some good bread, a bowlful of olives, some pickled vegetables, a couple of nice cheeses and you would have quite the spread. It’s also really good on a piece of toast when you want a quick snack.





  • 3 c broccoli florets
  • 1 leek
  • 1 T grapeseed oil
  • 1 T whole grain mustard
  • 2 thyme sprigs
  • salt
  • pepper
  • 1 T lemon zest
  • 1 T lemon juice
  • 1/3 c finely grated Parmesan
  • 1/3 c olive oil
  • flaky sea salt

Mustard-Roasted Broccoli Pȃté with Leeks and Lemon Directions

  1. Preheat oven to 400F. Line a rimmed baking sheet with parchment. 
  2. In a large bowl, toss the broccoli with the leeks, grapeseed oil, 1 tablespoon of the mustard, the thyme leaves, and some salt and pepper. Spread onto the prepared baking sheet and roast for about 15 minutes, until the vegetables are tender and lightly browned. Transfer to a food processor fitted with a metal blade. Pulse until finely chopped. Remove a heaping spoonful of the mixture and set aside. Add the last 2 teaspoons mustard, the lemon zest and juice, more salt and pepper, and the Parmesan (or nutritional yeast, if using, see note). Pulse to combine. With the motor running, drizzle in the olive oil, and continue to pulse until the mixture is mostly smooth, with some small chunks. Taste and add more salt, pepper, or lemon juice if needed. 
  3. Transfer the pȃté to a serving bowl, and top with the reserved chopped vegetable mixture. Pour more olive oil on top, and refrigerate until the olive oil on top is solid, 2-3 hours. Serve sprinkled with flaky sea salt.

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