Oven Roasted Broccoli

With Smokehouse Almonds, Red Pepper Flakes, Garlic, Aged Pecorino Cheese, Tahini Crema
Serves 2

Ingredients we need…..

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

Let’s cook it…

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

Happy “Stay Home” Cooking! with Chef Anton “Tony” Egger