Healthy Recipe, Charred Broccoli with Lemony Tahini Sauce

No one can knock the nutritional virtues of broccoli: high in fiber and vitamins, low in calories and carbs. But let’s face it, it can be boring. It doesn’t have to be, as this simple recipe lightly adapted from My Nguyen’s “Healthy, My Way” proves. Here, the crowns are sliced into thick slabs and oven-roasted at high heat alongside onion wedges, caramelizing the flavors of both and transforming them into a surprisingly hearty entrée. A simple sauce made of tahini (ground sesame seeds) and a generous sprinkle of sunflower seeds boosts the protein and flavor. Serve as is or chop it up for a salad.

Serves 4 - 6 -- Susan Puckett

Ingredients

·         2 broccoli crowns, stems trimmed

·         1 red onion, cut in thin wedges

·         2 or 3 tablespoons avocado oil or other neutral oil

·         1 head large garlic

·         3 tablespoons tahini

·         Kosher salt ground black pepper

·         2 tablespoons fresh lemon juice

·         ¼ cup roasted sunflower seeds

Instructions

1. Preheat the oven to 400 degrees. Stand the broccoli crowns on their heads and slice down through the stems to create 3 thick slabs from each.

2. Arrange the broccoli slabs and onion wedges on a baking sheet and brush lightly on both sides with oil.

3. Slice off the top quarter of the unpeeled garlic head to expose the cloves and nestle it among the vegetables. Drizzle with a little more oil.

4. Place the pan in the oven and roast for 15 minutes, then flip the broccoli slabs and continue to roast 5 to 10 more minutes, or until the broccoli pierces easily with a knife and browned in some places.

5. Place the tahini in a small bowl and stir a few times to loosen it.  Then squeeze 6 (or more) of the roasted garlic cloves into the bowl and mash with a fork to combine with the tahini, season with salt and pepper, and stir to combine. (Leftover roasted cloves can be wrapped in foil and stored in the fridge for several days or in the freezer for up to a year).

6. Add the lemon juice a little at a time and keep stirring until the sauce is smooth and pourable. Taste and adjust seasoning to taste; add a drizzle of water to thin if needed.

7. Pour the sauce over the warm vegetables and sprinkle with the sunflower seeds.

Susan Puckett is an Atlanta-based food writer and cookbook author.