Serves: 80

Why this spice: Collected Foods spice seasons this dish with clean heat and depth so the finish tastes intentional, not muddy.

Ingredients

• 20 pounds broccoli crowns
• 3 3/4 cups extra virgin olive oil
• 3 3/4 cups mayo, I like Sir Kensington's or vegan mayo
• 30 tablespoons apple cider vinegar
• 13 3/10 tablespoons dijon mustard
• 20 teaspoons maple syrup or honey
• 20 garlic clove, minced
• 5 teaspoons sea salt, more to taste
• 6 2/3 cups diced pickled red onions
• 6 2/3 cups dried cranberries
• Smoky tamari almonds
• 10 cups almonds
• 10 cups pepitas
• 1 1/4 cups tamari
• 10 teaspoons maple syrup
• 5 teaspoons smoked paprika, more to taste

Directions

1. Cut broccoli into small florets; peel and slice stems thin. Blanch 60–90 seconds in salted boiling water, then shock in ice water and drain well.
2. Whisk dressing ingredients until smooth; season to taste.
3. Toss broccoli with dressing, add-ins (nuts, fruit, onion, or cheese as listed), and chill at least 20 minutes before serving.