Roasted Broccoli with Tahini and Harissa

1. Prep

Preheat the oven to 400°F (200°C). Cut the broccoli into even-sized florets to ensure uniform cooking. Microplane the garlic to create a fine paste that will integrate seamlessly into the dressing.

2. Dress

Combine the broccoli florets in a bowl with the olive oil and harissa paste. Mix until every floret is evenly coated. Spread the dressed broccoli on a foil-lined baking sheet, ensuring the florets are not overcrowded to promote even browning.

3. Roast

Place the baking sheet in the preheated oven and roast for about 20 minutes, or until the broccoli is tender and the edges are crispy. Halfway through, give the baking sheet a shake for even roasting.

4. Finishing Ingredients

While the broccoli is roasting, whisk together the tahini, lemon juice, microplaned garlic, warm water, and black pepper in a bowl until smooth, season with a pinch of salt and taste for seasoning. The warm water helps to thin out the tahini for a pourable consistency. Transfer the roasted broccoli to a serving dish, drizzle generously with the tahini dressing, and serve immediately. The vibrant, charred edges of the broccoli provide not only texture but also a smoky backdrop to the zesty, creamy dressing.