Roasted Broccoli w/ Tahini Garlic Sauce
Roasted Broccoli With Tahini Garlic Sauce
Andrew Scrivani for The New York Times
By MARTHA ROSE SHULMAN
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
1. 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.
Yield: Serves 6
Advance preparation: The tahini garlic sauce will keep for a few days in the refrigerator but it’s best freshly made as the garlic will become more pungent with time.
Nutritional information per serving (6 servings): 148 calories; 12 grams fat; 2 grams saturated fat; 4 grams polyunsaturated fat; 6 grams monounsaturated fat; 0 milligrams cholesterol; 8 grams carbohydrates; 4 grams dietary fiber; 30 milligrams sodium (does not include salt to taste); 5 grams protein
Variation: You can also serve the broccoli uncooked with the tahini sauce. First, though, slice the florets and toss with 2 to 3 tablespoons lemon juice, 2 tablespoons olive oil, and salt to taste. Marinate for about an hour, then arrange on the platter.