Braised Broccoli or Cauliflower with Lemony Tahini Sauce
- 2 teaspoons olive oil (Bittman's recipe calls for 3 tablespoons)
- Vegetable broth for braising
- 1 large head (about 1 & 1/2 pounds) broccoli or cauliflower, cut into florets
- 1/2 onion, chopped
- 1 garlic clove, minced
- Grated zest and juice of 1 lemon (I didn't use zest)
- 1/3 cup tahini
- Salt and black pepper
- 1/2 cup chopped fresh parsley, for garnish
- Coat a large deep skillet with cooking spray and heat 1 teaspoon oil over medium-high heat. Add the broccoli florets, stir to coat with oil, and cook, stirring occasionally, until they begin to brown and get tender, 5 to 10 minutes. Once the oil gets used up, add a little vegetable broth so that they can cook without burning and sticking to the pan. Remove the broccoli.
- Lower the heat to medium. Add the remaining 1 teaspoon oil to the pan along with the onion and garlic. Cook, stirring, until they soften, 3 to 5 minutes. Add the lemon juice, zest, tahini, a good sprinkling of salt and pepper, and 1/2 cup water or vegetable broth. Stir until a relatively smooth sauce forms and begins to bubble and thicken, 3 to 5 minutes. Add water or broth if it's too thick; thick sauce will clump and not spread easily over the veggies.
- Return the broccoli to the pan, stir to coat and cook, stirring occasionally, until the broccoli is fully tender. Taste and adjust the seasoning and add the parsley if using. Serve hot or at room temperature.