ROASTED BROCCOLI WITH GARLIC TAHINI

ROASTED BROCCOLI WITH GARLIC TAHINI image

Yield 6 people

Number Of Ingredients 11

Previous Next

For the tahini sauce:
1 garlic clove, cut in half, green shoots removed
Salt to taste
1/3 cup sesame tahini
2 to 4 tablespoons fresh lemon juice (more to taste)
1/3 cup water
Aleppo pepper or red pepper flakes for sprinkling
For the broccoli:
1 to 1 1/2 pounds broccoli crowns
2 tablespoons extra virgin olive oil
Salt and freshly ground pepper to taste

Steps:

In a mortar and pestle mash the garlic cloves to a purée with a generous pinch of salt. Transfer to a bowl and whisk in the sesame tahini. Whisk in the lemon juice, beginning with the smaller amount. The mixture will stiffen up. Gradually whisk in up to 1/3 cup water, until the sauce has the consistency of thick cream (or runny yogurt). Taste and adjust salt. 2. Preheat the oven to 450 degrees. Line a baking sheet with parchment paper. Slice the broccoli crowns 1/3 inch thick, letting the flower buds on the edges fall off. Peel any large pieces of stem by gently pulling away the thick skin, then toss the slices and the unattached buds with the olive oil, salt, and pepper. Place on the baking sheet in an even layer. Roast until the tops are nicely browned, stirring and flipping the large slices over (tongs are a good tool for this) after 8 minutes, roasting about 15 minutes total. Remove from the oven and transfer to a platter or to individual serving plates. Drizzle on the tahini sauce and serve, or serve the tahini sauce in small bowls for dipping.