ROASTED BROCCOLI WITH TAHINI GARLIC SAUCE
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.
Provided by Martha Rose Shulman
Categories dinner, lunch, quick, appetizer, side dish
Time 30m
Yield Serves 6
Number Of Ingredients 9
Steps:
- 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 1/3 cup water, until the sauce has the consistency of thick cream (or runny yogurt). Taste and adjust salt.
- 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.
Nutrition Facts : @context http, Calories 155, UnsaturatedFat 10 grams, Carbohydrate 10 grams, Fat 12 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 310 milligrams, Sugar 2 grams
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[email protected]I'm not a big fan of broccoli, but this recipe changed my mind! The roasted broccoli was so delicious, and the tahini garlic sauce was the perfect addition.
Fxu
[email protected]This recipe is a keeper! The roasted broccoli was crispy and flavorful, and the tahini garlic sauce was creamy and tangy.
daahir Boss
[email protected]I used frozen broccoli for this recipe and it turned out great! It's a great way to use up leftover broccoli.
Weasel Weasel
[email protected]The tahini garlic sauce was a bit too thick for my taste. I would recommend thinning it out with some water or milk.
Sharissa Chen
[email protected]This is one of my favorite recipes! The roasted broccoli is so flavorful and the tahini garlic sauce is amazing. I always get compliments when I make it.
Raul Jimsol
[email protected]I found the roasted broccoli to be a bit bland. I think it could have used more seasoning.
Azul Guess
[email protected]The recipe was easy to follow and the roasted broccoli turned out delicious! I'll definitely be making this again.
M Kashif M Kashif
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The roasted broccoli is a healthy and delicious side dish, and the tahini garlic sauce is the perfect complement.
Orochi Francis
[email protected]Not a fan of tahini, so I used a different sauce. The broccoli was still roasted to perfection though!
Awadh Alnasi
[email protected]Easy to follow recipe with delicious results! The broccoli was crispy on the outside and tender on the inside, and the tahini garlic sauce was creamy and flavorful. I served it over rice and it was a hit with the whole family.
Kgothatso Mahlangu
[email protected]The roasted broccoli turned out great! The tahini garlic sauce was a bit too tangy for my taste, but I think that's just a personal preference. Overall, a solid recipe.
Taito Ramana
[email protected]This roasted broccoli with tahini garlic sauce was an absolute delight! The broccoli was perfectly roasted, with a slight char that brought out its natural sweetness. The tahini garlic sauce was creamy and flavorful, with a nice balance of tang and s