One of my most popular blog posts is about roasting a whole head of cauliflower. Planning another cauliflower post, I was surprised to learn in a recent article, that we’re in the midst of a cauliflower shortage. High in demand and low in availability, the prices have skyrocketed. I thought, why not try this recipe with broccoli instead of cauliflower. Broccoli is part of the cabbage family and a good source of both vitamin A and C.
Tahini, a paste made from sesame seeds and a popular ingredient in Mediterranean and Middle Eastern cuisine is the key to this creamy dish. It is the main ingredient in hummus and adds a smooth texture and richness to a dish. It definitely elevates the broccoli to a scrumptious side dish.
- 2 tablespoons sesame tahini paste
- 3 tablespoons fresh lemon juice
- 1 large cloves of garlic, finely minced or made into a paste with a pinch of salt
- 1 teaspoon kosher salt
- Freshly ground black pepper and/or red pepper flakes, to taste
- 2 tablespoons olive oil
- 1 pound broccoli, trimmed and cut into florets
Pre-heat the oven to 450 degrees. Line a sheet tray or roasting pan with parchment paper. Combine the tahini, lemon juice, garlic, salt, pepper and olive oil in a large bowl and stir well. Add in the broccoli florets and toss well to coat. Scatter the coated broccoli on the sheet tray or roasting pan and bake for 10-15 minutes, until browned. Serves 4 as a side dish.