Roasted Broccoli With Tahini Garlic Sauce

Ingredients

• Garlic

  Raw

  1 cloves, minced or 3g

• Salt

  Table

  1 dash or 0.4g

• Sesame butter

  Seeds, tahini, from roasted and toasted kernels (most common type)

  ⅓ cup or 80g

• Lemon juice

  Raw

  3 tbsp or 45g

• Water

  Plain, clean water

  ⅓ cup or 79g

• Crushed red pepper flakes

  100g

• Broccoli

  Raw

  1 lb or 454g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. In a mortar and pestle mash the garlic clove to a puree 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. Heat 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.
3. Recipe by: Martha Rose Shulman (source: https://cooking.nytimes.com/recipes/1015248-roasted-broccoli-with-tahini-garlic-sauce?action=click&module=Collection%20Page%20Recipe%20Card®ion=Broccoli%20Doesn%E2%80%99t%20Have%20to%20Be%20Boring&pgType=collection&rank=5)