For the Tahini Sauce:
1 garlic clove, cut in half, green shoots removed
Salt to taste
? cup sesame tahini
2 to 4 Tbsp fresh lemon juice (more to taste)
? cup water
Aleppo pepper or red pepper flakes for sprinkling
For the Broccoli:
1 to 1 ½ pounds broccoli crowns
2 Tbsp extra virgin olive oil
1 1/2 Tbsp Milford Spice Company’s Garden Glory
In a mortar and pestle mash the garlic clove to a purée with a generous pinch of salt. Transfer to a bowl and whisk in the sesame tahini. Whisk in the lemon juice, beginning with the smaller amount. The mixture will stiffen up. Gradually whisk in up to 1/3 cup water, until the sauce has the consistency of thick cream (or runny yogurt). Taste and adjust salt.
Heat the oven to 450 degrees. Line a baking sheet with parchment paper. Slice the broccoli crowns 1/3 inch thick, letting the flower buds on the edges fall off. Peel any large pieces of stem by gently pulling away the thick skin, then toss the slices and the unattached buds with the olive oil, Milford Spice Company’s Garden Glory.
Place on the baking sheet in an even layer. Roast until the tops are nicely browned, stirring and flipping the large slices over (tongs are a good tool for this) after 8 minutes, roasting about 15 minutes total.
Remove from the oven and transfer to a platter or to individual serving plates. Drizzle on the tahini sauce and serve, or serve the tahini sauce in small bowls for dipping. ENJOY!