Roasted Broccoli and Tahini Sauce

Name: Roasted Broccoli and Tahini Sauce
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 5 cups (650 g) broccoli florets, fresh or thawed frozen, cut into ½-inch (1 cm) pieces; 3 tablespoons (45 ml) extra-virgin olive oil; ¾ teaspoon (4 g) kosher salt; ¼ teaspoon (½ g) freshly ground black pepper; ½ cup (120 ml) tahini (sesame seed paste); 3 large cloves (25 g) garlic cloves, peeled, minced; 3 tablespoons (45 ml) fresh lemon juice; ¼ cup (60 ml) water; ½ teaspoon (1 g) ground cumin (optional); to taste red pepper flakes (optional)

From the MyKitchenBank Kitchen

A vibrant, creamy Middle Eastern–inspired sauce made from roasted broccoli blended with nutty tahini, fresh garlic, bright lemon juice, and silky olive oil. The roasting concentrates the broccoli's natural sweetness and adds subtle caramelization. Serve over pasta, grains, roasted vegetables, or warm flatbread for a satisfying plant-based meal.

Prep: 10 min
Cook: 25 min
Wait: 5 min
Total: 40 min
Makes: About 2 cups (480 ml) sauce, enough for 1 lb (450 g) pasta or to serve 4 as a side

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Steps

Before you start

Preheat your oven to 425°F (220°C) for at least 10 minutes
Have a blender or food processor ready
Measure out tahini—it should be smooth and pourable; if very thick, loosen it with a spoon of water

1
Prepare and season broccoli
- Pat the broccoli florets dry with a clean kitchen towel (this helps them roast instead of steam).
- Place them in a large bowl, drizzle with 3 tablespoons (45 ml) olive oil, and sprinkle with ¾ teaspoon (4 g) kosher salt and ¼ teaspoon (0.5 g) black pepper.
- Toss until all pieces are evenly coated.
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Ready when: All broccoli is evenly coated with oil and seasoning
Tip: Drying the broccoli is key—moisture on the surface prevents browning and caramelization.
2
Roast the broccoliOven 425°F / 220°C
- Spread the seasoned broccoli in a single layer on a large baking sheet (15×10 inches / 38×25 cm), cut side down where possible.
- Roast at 425°F (220°C) for 22–25 minutes, stirring once halfway through (around the 12-minute mark), until the florets are deep golden brown on the cut sides and edges and the stems are tender.
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Ready when: Florets are deep golden brown on cut sides, edges crisp, stems fork-tender
Tip: Don't stir too early or too often—the initial contact with the hot pan creates the golden crust. One stir at the midpoint is enough.
3
Cool and blend
- Remove the baking sheet from the oven and let the roasted broccoli rest for 5 minutes to cool slightly.
- Transfer it to a blender or food processor bowl.
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Ready when: Broccoli is cool enough to handle safely
Tip: A 5-minute rest also firms up the florets slightly, making blending smoother.
4
Make the sauce base
- Add the tahini (½ cup / 120 ml), minced garlic (3 cloves / 25 g), fresh lemon juice (3 tablespoons / 45 ml), and water (¼ cup / 60 ml) to the blender with the roasted broccoli.
- Add optional ground cumin (½ teaspoon / 1 g) if using.
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Ready when: All ingredients are in the blender
5
Blend until smooth
- Pulse the blender a few times to break up the larger broccoli pieces, then blend on high speed for 45–60 seconds until the sauce is completely smooth and creamy, with no visible broccoli chunks.
- If the mixture is too thick, add water 1 tablespoon (15 ml) at a time and pulse until you reach a pourable consistency.
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Ready when: Sauce is smooth and creamy, no chunks visible, pours easily
Tip: Start with the water quantity given; you can always add more, but you can't remove it. The sauce should coat a spoon lightly.
6
Taste and adjust
- Transfer the sauce to a small bowl and taste it.
- Adjust seasoning with a pinch more salt or lemon juice if needed.
- Add a small pinch of red pepper flakes (optional) if you like heat.
- The sauce should taste balanced—nutty from tahini and broccoli, bright from lemon, with a subtle garlicky bite.
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Ready when: Sauce is well-seasoned and balanced
Tip: Taste as you go; tahini can mute flavors, so lemon and salt are your friends here.

Good to know

Tips

For deeper, richer roasted flavor, increase the oven temperature to 450°F (230°C) and roast for 20–23 minutes instead. Watch carefully to avoid burning.
This sauce thickens as it cools. If you're making it ahead, store it as-is and loosen it with warm water or broth just before serving.
Serve over cooked pasta (fettuccine, penne, or bow tie work beautifully), spooned onto roasted vegetables, or swirled into grain bowls with chickpeas and fresh herbs.
For extra richness, stir in 1–2 tablespoons (15–30 ml) extra-virgin olive oil just before serving.

Make ahead

The sauce keeps, covered, in the refrigerator for up to 4 days. You can also make it up to step 3 (roasted broccoli) and store the cooled broccoli in an airtight container for up to 3 days, then blend it with the tahini mixture when ready to serve.

Storage & reheating

Refrigerator: Cover and store for up to 4 days. To serve, stir in 1–2 tablespoons (15–30 ml) water to loosen if the sauce has thickened. Freezer: Freeze in an airtight container or ice cube tray for up to 2 months. Thaw overnight in the refrigerator and whisk to recombine before serving.

Substitutions

tahini (sesame seed paste) → sunflower seed butter or almond butter. Use the same amount. The flavor will be slightly different (less earthy, more nutty), but the texture and richness will be similar. Choose raw or roasted depending on your preference.
fresh lemon juice → lime juice or white wine vinegar. Use 2–3 tablespoons (30–45 ml) for lime, or 1–2 tablespoons (15–30 ml) for vinegar. Both add acidity and brightness, though vinegar is sharper.
broccoli florets, fresh or thawed frozen → cauliflower, romanesco, or chopped green beans. Use the same weight. Cauliflower and romanesco roast similarly; green beans need a few extra minutes. All create creamy, delicious sauces.
water → vegetable broth or plant-based milk. Use the same amount. Broth adds savory depth; unsweetened plant-based milk (oat or cashew) adds creaminess.