Broccoli With Chipotle Tahini (v+) Recipe

Prepare and char

Preheat a heavy cast-iron skillet or grill pan over high heat until very hot (3–5 minutes). Meanwhile, toss the broccoli florets with 2 tablespoons olive oil, 1 teaspoon fine sea salt, and 1/2 teaspoon black pepper in a large bowl until evenly coated.

Place broccoli in a single layer in the hot pan (work in batches if needed). Let char without moving for 2–3 minutes until bottoms are darkened, then toss or turn and cook another 2–3 minutes until tender-crisp with good char marks. If florets are large, cover the pan for 1–2 minutes to help cook through. Transfer to a serving platter.

Mix the sauce

In a medium bowl, whisk together 1/2 cup well-stirred tahini, 2 tablespoons lemon juice, 1 teaspoon maple syrup, 1 teaspoon minced chipotle (start small and add later if you want more heat), 1 teaspoon adobo sauce (optional), 1 grated garlic clove, 1/2 teaspoon smoked paprika, and 1/2 teaspoon fine sea salt.

Gradually whisk in 4 tablespoons room-temperature water, adding more 1 teaspoon at a time until the sauce reaches a thick but pourable consistency (like heavy cream). Taste and adjust: more lemon for brightness, more water to thin, or more chipotle/adobo for heat and smokiness.

Toast almonds

While the broccoli cooks, heat a small dry skillet over medium heat. Add 1/2 cup coarsely chopped almonds and toast, stirring frequently, until fragrant and lightly browned, 3–5 minutes. Remove from heat and set aside.

Arrange the charred broccoli on the serving platter. Spoon or drizzle the chipotle tahini sauce over the broccoli (use all or reserve some for passing). Scatter the toasted almonds and 1 teaspoon toasted sesame seeds over the top. Sprinkle lemon zest and chopped cilantro, then finish with a pinch of flaky sea salt to taste.

Serve warm or at room temperature. Leftover sauce can be refrigerated in an airtight container for up to 4 days; warm broccoli may be refreshed under a hot skillet for 1–2 minutes.