- 1 1/2 pounds broccoli, stems removed, tops cut into large florets
- 6 tablespoons extra-virgin olive oil, divided
- 2 tablespoons Sherry wine vinegar
- 1/2 teaspoon ground cumin
Preheat oven to 400°F. Place broccoli on large rimmed baking sheet. Drizzle with 3 tablespoons olive oil and sprinkle with salt and pepper; toss to coat. Roast broccoli until tender and brown in spots, about 25 minutes.
Meanwhile, combine 3 tablespoons oil, vinegar, raisins, 1 tablespoon water, and cumin in blender. Blend until raisins are finely chopped, about 30 seconds. Season vinaigrette to taste with salt and pepper.
Transfer broccoli to large bowl. Add vinaigrette and toss to coat. Serve warm or at room temperature.