Ingredients:
3 tablespoons olive oil
1 large head (about 1 1/2 pounds) broccoli (or cauliflower), cut into florets
1/2 onion, chopped
1 tablespoon minced garlic
Grated zest and juice of 1 lemon
1/3 cup tahini
Salt and black pepper
1/2 cup chopped fresh parsley, for garnish
1/4 cup oil-cured black olives, pitted and chopped, for garnish if desired
Directions:
1. Put 2 tablespoons of the oil in a large deep skillet over medium-high heat. Add the broccoli florets and cook, stirring occaisionally, until they begin to brown and get tender, 5 to 10 minutes. Remove the florets with a slotted spoon or tongs.
2. Lower the heat to medium. Add the reminaing 1 tablespoon oil to the pan along with the onion and garlic; cook, stirring, until they soften, 3 to 5 minutes. Add the lemon zest and juice, tahini, a good sprinkling of salt and pepper, and 1/2 cup water. Stir until a relativley smooth sauce forms and begins to bubble and thicken, 3 to 5 minutes. Return the broccoli to the pan, stir to coat, and cook, stirring occaisionally, until the broccoli is fully tender, 20 to 15 minutes. Taste and adjust the seasoning. Serve hot or at room temperature, garnished if desired.
Variation:
Heat the oven to 400 degrees. Put the broccoli in a roasting pan, drizzle with 2 tablespoons oil, springkle with salt and pepper, and toss. Roast, stirring occaisionally, until the broccoli is tender, about 30 minutes. Meanwhile, heat another tablespoon oil in a medium skilled. Cok the onion and garlic and make the tahini sauce as described in Step 2. Drizzle the tahini sauce over the roasted broccoli and garnish if desired.