Roasted Broccoli With Garlic Tahini Sauce
Recipe slightly modified from The New York Times.
Serves 4 – 6
2 – 4 garlic cloves (depending on how garlicky you want the sauce)
2/3 cup sesame tahini (you can buy it at your local supermarket)
2 – 4 tablespoons of fresh lemon juice, more to taste
1/3 – 1/2 cup water
Red pepper flakes
2 to 3 heads of broccoli crowns
2 tablespoons of extra virgin olive oil
Salt and black pepper
Preparation: Preheat oven to 450F/235C. Line a baking sheet with parchment paper. Slice the broccoli into thin slices, about 1/3 inch thick. Toss the slices in a large bowl with olive oil, salt and pepper. Place slices on baking sheet in a single layer. Sprinkle with red pepper flakes to taste. Roast until tops start to brown about 8 minutes. Flip to other side with tongs and roast for about another 8 minutes until other sides are browned. It should be about 15 – 20 minutes total.
Meanwhile, mince the garlic and transfer to a small bowl. Sprinkle with salt and whisk in the sesame tahini. Next, whisk in the lemon juice, starting with a bit then gradually adding more as you taste. It should taste bright but not sour. Mixture will stiffen up—this is normal. Slowly whisk in water until the sauce becomes a thick cream (you may not need all of the water). Add salt and black pepper to taste.
After broccoli is browned in the oven, put on a plate and either drizzle with tahini sauce or use the sauce as a dipping sauce on the side.