Cookbook author Tara Duggan is a master of root-to-stalk vegetable cooking. She uses both the broccoli stalk and the florets for this spicy, tangy recipe.
Slideshow: More Broccoli Recipes
1 1/2 pounds broccoli—stalk trimmed and peeled, head cut into large florets
1 lemon, thinly sliced into 1/8-inch-thick rounds
3 tablespoons extra-virgin olive oil
1/4 teaspoon crushed red pepper, plus more for garnish
1 teaspoon sesame seeds
1/2 cup plain Greek yogurt
2 tablespoons tahini
1 tablespoon fresh lemon juice
1 garlic clove, minced
Flaky sea salt, for garnish
How to Make It
Preheat the oven to 450°. Slice the broccoli stalk crosswise and the florets lengthwise 1/4 inch thick; transfer to a rimmed baking sheet. Add the sliced lemon, olive oil and the 1/4 teaspoon of crushed red pepper and season with kosher salt; toss to coat. Roast for about 10 minutes, until lightly browned. Stir in the sesame seeds and roast until the broccoli is tender, about 10 minutes longer.
Step 2 Meanwhile,
in a small bowl, whisk the yogurt with the tahini, lemon juice and garlic and season with kosher salt. Spread the yogurt sauce on a platter and top with the broccoli. Garnish with sea salt and crushed red pepper and serve warm.
The tahini-yogurt sauce can be refrigerated for 2 days.
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