Step 1

Pre-heat oven to 425 degrees F.  Wash your broccoli well and pat it dry with a clean kitchen towel.  Cut broccoli into small florets.  You can use the broccoli stems for this recipe but the tahini sauce coats the broccoli better when using just the florets.  Add broccoli to a large bowl.

Step 2

Make your tahini sauce.  To a medium sized bowl, add the tahini, oil, tamari, nutritional yeast, lemon juice, cumin, paprika, garlic powder, salt and pepper.  Mix sauce together and then add in the water.  Mix again until a creamy sauce has formed.  Depending on the brand of tahini you use, it may be thinner or thicker than some.  If your tahini is thick you may need more water and if it’s on the thinner side, you might only need 1-2 tablespoons.

Step 3

Pour the tahini sauce over the broccoli florets and mix together well.  I usually use a spatula to start the mixing process and then I use my hands to really get into there and make sure the broccoli is completely coated with the sauce.

Step 4

Dump broccoli onto a large baking sheet and spread out into a single layer.  Place in the oven and roast broccoli for about 20 minutes, flip broccoli with a spatula and then roast for another 5-10 minutes, until broccoli is fork tender and starting to get nice and crispy.

Step 5

Serve tahini roasted broccoli as a vegetable side dish or add it to pastas and bowls.  Enjoy!