Heat oven to 375°F.  

Make the aioli.  

Add the egg to a blender or a jar if using an immersion blender and blend on low while slowly pouring in the olive oil. Add the lemon juice, lemon zest, red wine vinegar, garlic, and salt and keep blending. Once the aioli base is emulsified, fold in the chermoula spice and set aside.  

Make the peanut topping.  

In a bowl, toss the peanuts with the maple syrup and then season with the salt and red pepper. Place the nuts on a parchment paper lined sheet tray and bake in the oven for 8 minutes, until lightly browned, but monitor them closely so that they don’t burn. Remove from the oven and set aside.  

Raise the temperature to 400°F. 

Make the lime vinaigrette.  

In a small bowl dissolve, the coconut sugar in the hot water. Whisk in the lime juice, olive oil, and tamari. Set aside.  

Make the broccoli.  

Wash and dry your broccoli then slice the stalks into ½ inch pieces. When you get to the florets, cut them into similar sized pieces. Place your broccoli on a sheet pan and toss with a tablespoon of olive oil and season with salt. Place into the oven for 12 minutes. Allow the broccoli to cool down for a few minutes. 

Sprinkle the rice flour over the cooled broccoli then toss so that it has a light coating of flour. Heat the light olive oil over medium heat. Once the oil is hot enough to fry, add half the broccoli and immediately raise the heat to medium high. Flash fry the broccoli for 3 minutes, or until they begin to brown and blacken on the edges. The florets will fry faster than the stalk pieces. Using a slotted spoon, remove them to drain on a paper towel lined sheet pan. Repeat with the remaining broccoli. 

Assemble the dish.  

Toss the broccoli with a few tablespoons of the vinaigrette in a serving dish. Sprinkle some of the peanuts on top and drizzle a few spoonful’s of the aioli. Serve and enjoy!