Roasted Broccoli With Tahini Garlic Sauce

By Martha Rose Shulman

Roasted Broccoli With Tahini Garlic Sauce
Andrew Scrivani for The New York Times
Total Time
About 30 minutes
Rating
5(1,787)
Comments
Read comments

One of my favorite Middle Eastern mezze is deep-fried cauliflower served with tahini garlic sauce. I decided to try the dish with broccoli, but instead of deep-frying the broccoli I roasted it, a method that requires a lot less oil. The buds on the broccoli florets toast to a crispy brown, and the texture of the stalk remains crisp. It goes wonderfully with the classic and irresistible tahini garlic sauce.

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Ingredients

Yield:Serves 6

    For the Tahini Sauce

    • 1garlic clove, cut in half, green shoots removed
    • Salt to taste
    • ⅓cup sesame tahini
    • 2 to 4tablespoons fresh lemon juice (more to taste)
    • ⅓cup water
    • Aleppo pepper or red pepper flakes for sprinkling

    For the Broccoli

    • 1 to 1½pounds broccoli crowns
    • 2tablespoons extra virgin olive oil
    • Salt and freshly ground pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

166 calories; 13 grams fat; 2 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 4 grams polyunsaturated fat; 12 grams carbohydrates; 5 grams dietary fiber; 2 grams sugars; 6 grams protein; 321 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a mortar and pestle mash the garlic clove 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 ⅓ cup water, until the sauce has the consistency of thick cream (or runny yogurt). Taste and adjust salt.

  2. Step 2

    Heat the oven to 450 degrees. Line a baking sheet with parchment paper. Slice the broccoli crowns ⅓ 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.

Tip
  • 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.

Ratings

5 out of 5
1,787 user ratings
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Comments

Mike S

I've been roasting broccoli for some time as a quick vegie side. I use a glass baking dish and found that if I stack the buds on their heads and drizzle oil and seasoning over, I get a crisp roast on the stems without too much burn on the flower. I usually toss on parmesan and can judge the doneness by when the cheese goes golden... Looking forward to trying the tahini to twist up an old fav.

Johan N

Superb dish. Keep the broccoli pieces big & chunky, that way you'll have some charred flavour without losing the crispness. Make sure to thin the tahini dressing properly with water.

Angela

Came out perfect! Tossed with the roasted broccoli and roasted squash (kabocha and butternut). This tahini with the butternut was exquisite!

David L.

I used more lemon juice and less tahini so no need to add water. Used soy sauce instead of salt, so simple and delicious.

KatieC

That tahini sauce is easy and delicious! I had a hard time not eating it all on a spoon. Since I have no mortar and pestle I pushed garlic through a garlic press and it seemed to work very well and blended easily with the tahini. Sauce really adds a lot to the roasted broccoli.

me

Delish and really easy. Used mini food processor

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