Roast Tenderstem Broccoli With A Maple And Tahini Dressing

This recipe is a wonderful way to enjoy a tenderstem broccoli. Sweet, salty and spicy, this recipe will not disappoint.

Course Side Dish

Cuisine British, European

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Keyword roast broccoli, roast tenderstem broccoli, tenderstem broccoli, tenderstem broccoli recipe

Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Servings

Calories 275

400 g Tenderstem Broccoli
2 Cloves Garlic finely chopped
1 Teaspoon Red Pepper Flakes can be substituted for 1/2 teaspoon of chilli flakes
2 Tablespoons Olive Oil
1 Tablespoon Sesame Seeds

Preheat your oven to 180c (fan-oven).
Tip the 400g of tenderstem broccoli into a large baking tray. Combine with the 2 cloves of chopped garlic, 1 teaspoon of red pepper flakes, 2 tablespoons of olive oil and a sprinkling of kosher salt. Mix well until the broccoli is evenly covered in the spices.
Place the broccoli into the oven for 10 - 15 minutes until the stems start to blister and blacken.
Whilst the broccoli is roasting in the oven make the tahini dressing. Whisk together the 80g of tahini and juice of one lemon until thick and creamy. Add the 3 tablespoons of maple syrup, 1 teaspoon of cumin and 1 teaspoon of sea salt and whisk until evenly combined.
Now add the 2-3 tablespoons of water, a tablespoon at a time, until you reach your desired dressing consistency. This isn't a hard and fast rule, so feel free to add as little or as much water as you like.
Once the broccoli has finished roasting place onto a large serving platter and drizzle generously with the tahini dressing. Sprinkle with the sesame seeds to finish. This roast broccoli goes excellently with basmati rice or a couscous salad.