Broccoli With Chipotle Tahini Recipe

Prepare broccoli

Trim broccoli into medium-sized florets (about 1–1½ inches). Pat dry thoroughly so they char instead of steaming.

Season

Place florets in a large bowl. Toss with 2 tablespoons olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper until evenly coated.

Char or roast

Method A - Broiler: Arrange florets in a single layer on a rimmed baking sheet lined with foil. Broil on high, 6–8 inches from element, for 6–10 minutes, turning once, until edges are deeply charred and stems are tender. Method B - Cast-iron skillet / grill pan: Heat pan over medium-high until smoking slightly. Add florets (work in batches if needed) and sear without moving for 3–4 minutes, then stir/turn and cook another 3–4 minutes until charred and tender. Method C - Oven roast: Roast at 450°F (230°C) for 18–22 minutes, stirring once, until browned at edges.

Rest

Transfer charred broccoli to a serving platter and let rest 2–3 minutes while you finish the sauce and toppings.

Combine base ingredients

In a small bowl or jar, whisk together 1/2 cup tahini, 2 tablespoons lime juice, 3 tablespoons warm water, and 1 teaspoon maple syrup until smooth. The warm water helps loosen the tahini into a pourable consistency.

Add flavorings

Whisk in 1 teaspoon minced chipotle in adobo (adjust to heat preference), 1 minced garlic clove, 1/4 teaspoon smoked paprika, and 1/2 teaspoon kosher salt. Taste and add more water, lime, or salt to reach a thick but drizzle-able consistency (about 1–2 additional tablespoons water if needed).

Adjust

If sauce is too bitter, add a touch more maple syrup (up to 1/2 teaspoon). For more smoke or heat, add more chipotle or smoked paprika carefully.

Toast almonds

While broccoli chars, toast 1/2 cup sliced almonds in a dry skillet over medium heat, stirring constantly, 3–5 minutes until fragrant and lightly browned. Remove immediately to stop cooking.

Dress and plate

Drizzle the chipotle tahini across the charred broccoli (about 3–4 tablespoons, or more to taste). Scatter toasted almonds over the top, finish with a teaspoon of extra-virgin olive oil, a light sprinkle of flaky sea salt, and serve with lemon or lime wedges for squeezing.

Serve

Serve warm or at room temperature as a side or light main. Leftover sauce keeps refrigerated up to 3 days; rewarm broccoli briefly if desired before serving.