BY CHEF ANTON EGGER

INGREDIENTS

For the Broccoli
  • 1 head broccoli
  • 3 tablespoons extra virgin olive oil
  • 3 pieces garlic cloves, sliced
  • 1 pinch dried red pepper flakes
  • 1 pinch coarse kosher salt
  • 2 tablespoons smokehouse almonds, halved (use any almonds you prefer)
  • 2 tablespoons freshly grated aged pecorino cheese
For the Tahini Crema
  • 3 tablespoons tahini paste
  • ½ tablespoon plain yogurt
  • 1 teaspoon lemon, juice
  • 1 pinch ground cumin
  • 2 pieces garlic cloves, minced
  • 1 pinch coarse kosher salt
  • 1 pinch fresh black pepper

GUIDE / INSTRUCTIONS

For the Oven Roasted Broccoli
Step 1- Oven on
  • Preheat the oven to 475 degrees Fahrenheit / 246 Celsius
Step 2 – Let’s make the Tahini Crema
  • In a medium mixing bowl, combine all ingredients (except yogurt) and mix well.
  • Add the yogurt and season with salt and pepper to taste.
  • Let rest for about 15 min to infuse the flavors and our tahini crema is ready.
Step 3 – Let’s prepare the Broccoli
  • Cut away the dry, tough ends of the broccoli steams.
  • Cut the Broccoli into finger-thick steaks lengthwise with part of stems; leaving about 4-inches / 10 cm of stalk attached.
  • In a large bowl combine olive oil, red pepper flakes, salt and pepper and mix well.
  • Add the broccoli steaks and toss well.
Step 4 – Let’s cook the Broccoli
  • Line a sheet pan with aluminum foil.
  • Arrange the broccoli, cut-side down, on the lined sheet pan, setting them apart slightly.
  • Roast the broccoli for 8-10 minutes. Remove the pan from the oven, flip the broccoli, and sprinkle the almonds and sliced garlic evenly across the sheet pan.
  • Roast for an additional 8-10 minutes, or until the broccoli is evenly browned and tender, and the almond s and garlic are toasted and golden.
Step 5 – Finish the Dish
  • Transfer the broccoli to a dish
  • Top with the grated pecorino cheese
  • Serve the Tahini Crema on the side

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This Oven Roasted Broccoli recipe is delicious and easy to make.

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