roasted broccoli with tahini dressing

We are big fans of all vegetables from the Brassica family, be it broccoli, cauliflower, collard greens, kohlrabi or what have you. These unsung heroes of the vegetable kingdom may not be as sexy as eggplant, as sensuous as zucchini, or as sweet as pumpkin, but Brassicas have their own individual charms. They’re versatile for one. Plus they’ll never make your mother concerned for your health. And they’re an adventurous, fun-loving bunch that are comfortable on every table, shine in almost all preparations and fit in nearly every cuisine from around the world. You can’t say that about the prickly artichoke or bitter melon.

At weirdcombinations, we’re dedicated to the Brassicas. Broccoli, cauliflower, cabbage, Brussels sprouts, collard greens, and all their cousins are always welcome in our kitchen. None of that second-class citizen, afterthought stuff for these babies. Here’s some of our faves to start out 2011 right: the classic delicious garlicky oven roasted broccoli, tropical-style shredded cabbage with mango, Indian gobhi, mad-scientist produced sautéed asparation, ramen noodle soup with mustard greens, kohlrabi ‘slaw, shaved Brussels sprouts and, if careful grooming isn’t your thing, collard greens in a hippie-friendly risotto.

Wow.

I saw this roasted broccoli recipe in the latest edition of Vegetarian Times. It sounded a bit Middle Eastern/Mediterranean/North African to me, as it is dressed with a warm tahini sauce. It’s easy to make and it came out so good! We had it with harrisa, pigeon pea and saffron studded bulgur. What a meal!

roasted broccoli with tahini dressing

1 head broccoli (florets plus stems with hard skin removed), cut up in large bite-sized pieces
2 tbsp olive oil
4 cloves garlic, minced
4 tbsp tahini
1/3 cup water
salt
black pepper
red pepper flakes
juice of 1 lemon

Place broccoli in a large bowl and toss to coat with two tbsp of olive oil. Sprinkle with salt and pepper. Lay broccoli in a single layer on a cookie sheet and grill/roast for about 8-10 minutes under your broiler, turning once. Let tips of florets brown a bit. If necessary keep oven door slightly open to prevent steam from forming inside and over-cooking vegetables. No one likes soft and mushy broccoli. Think “pasta” and go for an al dente texture.

Meanwhile add 2 tbsp of olive oil to a saucepan followed by minced garlic and sauté until fragrant. Add tahini and water then stir to combine. Simmer for a couple of minutes. Squeeze in lemon juice.

Remove broccoli from oven and toss with dressing. That’s it!