Crudité Platter Recipe

Prep cucumber and radish

Wash the cucumber and watermelon radish. Using a vegetable peeler or mandoline, slice the cucumber into long ribbons or 1/4-inch coins according to preference. Very thinly slice the watermelon radish into rounds (about 1–2 mm) and place both on paper towels to drain excess moisture.

Trim cauliflower and broccolini

Break the cauliflower into bite-sized florets (measuring about 3 cups). Trim the broccolini ends and halve any very thick stalks so pieces are uniform.

Season and roast

Preheat oven to 425°F (220°C). Toss cauliflower florets and broccolini with 2 tbs olive oil, 1 tsp kosher salt and 1/2 tsp black pepper in a bowl until evenly coated. Spread in a single layer on a rimmed baking sheet. Roast for 12–18 minutes, turning once, until cauliflower is golden at the edges and broccolini is tender and slightly charred. Remove from oven and let cool to warm room temperature.

Prepare brine: in a small saucepan combine 120 ml white vinegar, 120 ml water, 2 tbs sugar and 1 tsp salt. Bring to a simmer, stirring until sugar and salt dissolve; then remove from heat.

Slice peppers into 1/4-inch rings or lengthwise strips, leaving seeds if you want more heat (or remove seeds for milder pickles). Place sliced peppers in a heatproof jar or bowl and pour the hot brine over them so they are fully submerged. Let cool to room temperature (about 20–30 minutes). These quick pickles will be pleasantly tangy after 30 minutes and can be used immediately; they keep in the refrigerator for up to 2 weeks.

Toast and spice almonds: heat 1 tbs olive oil in a small skillet over medium heat. Add 1 cup raw almonds and toast, stirring frequently, until fragrant and beginning to brown, about 5–7 minutes. Reduce heat to low, sprinkle in 1 tsp smoked paprika, 0.25 tsp cayenne, and 0.5 tsp salt; stir to coat. If using honey, remove pan from heat and stir in 1 tsp honey to glaze lightly. Transfer almonds to a plate to cool completely — they will crisp as they cool.

Make romesco: in a small skillet over medium heat, toast 0.25 cup blanched almonds briefly (2–3 minutes) until aromatic, watching carefully to avoid burning. Transfer to a blender or food processor and add 1 cup roasted red peppers, 1 clove garlic, 1 tsp smoked paprika, 1 tbs sherry vinegar, 1 tsp lemon juice and 0.5 tsp salt. Pulse while slowly drizzling in 3 tbs olive oil until a thick, slightly coarse purée forms. Taste and adjust salt or acidity. If too thick, add 1–2 tbs water or olive oil to reach a spreadable consistency. Chill or hold at room temperature.

Make ranch-yogurt: in a bowl combine 1 cup plain Greek yogurt, 2 tbs buttermilk (or milk), 0.5 clove minced garlic, 2 tbs chopped fresh chives, 1 tbs chopped fresh dill, 1 tbs lemon juice, 0.5 tsp salt and 0.25 tsp black pepper. Whisk until smooth and taste for seasoning. Adjust salt, lemon, or herbs as needed. Chill until ready to serve.

Prepare platter base: choose a large shallow platter. Spoon the romesco in one or two shallow pools and the ranch-yogurt in one or two separate dollops — each about 2–3 tbs depending on placement. Use the back of a spoon to create attractive swoops if desired.

Arrange vegetables: fan cucumber ribbons and watermelon radish slices, and place roasted cauliflower and broccolini in small clusters around the sauces. Arrange pickled peppers in a small pile or strings near the romesco for color and tang.

Add crunchy and finishing elements: scatter the cooled spicy almonds across the platter (concentrate some near the romesco so guests can combine textures). Drizzle 1 tbs extra-virgin olive oil lightly over the roasted vegetables, sprinkle 0.5 tsp flaky sea salt where appropriate, and garnish with 2 tbs microgreens or parsley. Place lemon wedges at the edge of the platter.

Serve: serve room temperature or slightly chilled. Encourage guests to dip vegetables into both romesco and ranch-yogurt and to squeeze lemon on roasted pieces if desired.