Roasted Broccoli With Walnuts, Raisins, and Ricotta Salata

Place a rack in the middle of the oven and preheat the oven to 450°F (230°C). Line a rimmed baking sheet with parchment paper or aluminum foil.
Trim and discard about 1/4 inch (6 mm) from the bottom of the broccoli stems. Use a vegetable peeler to peel away the tough, fibrous skin on the outside of the stems to reveal the pale, green flesh. Halve each broccoli head from the stem end lengthwise to get 4 halves and place them on the prepared baking sheet.
Drizzle with 2 tablespoons of oil and gently toss to coat, rubbing the oil onto the stems. Lightly season all over with salt and pepper.
Place the halves, cut-side down, on the baking sheet and roast until browned and caramelized underneath, 15 to 18 minutes. Flip the broccoli and continue to roast until tender, 5 to 15 minutes more.
Meanwhile, in a medium bowl, combine the vinegar and raisins and let rest until the raisins are plumped and softened, about 5 minutes.
Add the remaining 2 tablespoons of olive oil, the walnuts, ricotta salata or feta, parsley, garlic, and red pepper flakes. Mix well.
Arrange the roasted broccoli on a platter or individual plates. Spoon the walnut-raisin mixture generously over the top and serve.
☞ TESTER TIP: You may not need all the walnut-raisin mixture, but that’s hardly a problem as it willl keep for a few days in the fridge. Stir it into pasta, spoon it over grilled chicken or steak, scoop it up with pita chips, or sprinkle it on other roasted vegetables or salads.