I stumbled upon this recipe from Basically while browsing Epicurious trying to find inspiration for the head broccoli sitting in the fridge. I made a few adjustments and it came out absolutely beautifully!
SERVING SIZE
Serves 2 – 4
INGREDIENTS
1 large head of broccoli with stem
3 tablespoons of extra-virgin olive oil
2 teaspoons of kosher salt
2 teaspoons of chili flakes
1 lemon
1 garlic clove
3 tablespoons of tahini
2 tablespoons raw sesame seeds
PREPARATION
Preheat oven to 425F. Remove the bottom 2 inches stem of the broccoli head and discard. Cut broccoli crosswise starting, starting with stem, into 1.4 inch slices. Florets should begin to fall off with each slice and give you pieces that are all about the same size.
Place broccoli on a baking sheet and and drizzle with two tablespoons of olive oil. Season with salt and pepper and add the chili flakes. Toss to combine and roast for 12 minutes or until browned and charred in some spots.
Meanwhile, make the sauce. Juice the lemon. Grate the garlic clove with a microplane and add to lemon juice. Add the tahini, one tablespoon of olive oil, one teaspoon of salt and 1/4 cup of very hot water. Whisk until smooth.
Toast the sesame seeds in small skillet untl golden and fragrant.
Transfer broccoli to a platter and drizzle with the sauce. Top with sesame seeds.
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