Sourdough Charred Brassica and Tahini Sheet Pan

Name: Sourdough Charred Brassica and Tahini Sheet Pan
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 pound (454 g) active, fed sourdough starter dough, cold from refrigerator, at room temperature, 30 minutes; 1¼ pound (567 g) fresh broccoli, cut into 2-inch florets; 1 pound (454 g) fresh cauliflower, cut into 1½-inch florets; 4 tablespoon (60 ml) extra-virgin olive oil; 6 clove (30 g) garlic, peeled, left whole; to taste sea salt; to taste freshly ground black pepper; ¼ cup (65 g) tahini; 3 tablespoon (45 ml) fresh lemon juice; ¼ cup (60 ml) warm water; ¼ teaspoon (1½ g) sea salt; ¼ teaspoon (½ g) garlic powder; ¼ teaspoon (½ g) Aleppo pepper or crushed red pepper flakes (optional); ¼ cup (15 g) fresh parsley or cilantro, chopped (optional)

From the MyKitchenBank Kitchen

A rustic Mediterranean sheet pan combining a pillowy sourdough base with charred broccoli and cauliflower, finished with a warm tahini drizzle and roasted garlic. The contrast of crispy-edged vegetables and soft, tangy sourdough makes this a satisfying vegetable-forward meal or shareable starter.

Prep: 20 min
Cook: 30 min
Wait: 1 hr 30 min
Total: 2 hr 20 min
Makes: One 13×18-inch sheet pan (serves 4 as a main or 6 as a starter)

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Steps

Before you start

Remove sourdough dough from the refrigerator 30 minutes before stretching so it comes to room temperature and is easier to shape
Preheat oven to 475°F (245°C) 15 minutes before baking
Have all vegetables prepped and tahini sauce made while dough rests

1
Prepare vegetables and salt
- Toss broccoli and cauliflower florets in a large mixing bowl with 3 tablespoons (45 ml) of olive oil, 1 teaspoon (5 g) sea salt, and a few grinds of black pepper.
- Make sure all florets are well coated.
- Set aside.
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Ready when: Vegetables are evenly coated with oil
Tip: Don't skip the salt at this stage—it draws out moisture and helps vegetables brown faster in the oven
2
Make tahini sauce
- In a small saucepan over medium-low heat, combine tahini, lemon juice, warm water, ¼ teaspoon sea salt, and garlic powder.
- Whisk continuously until the mixture is smooth and pourable, about 2–3 minutes.
- It should look like a thick dressing.
- If too thick, add a splash more warm water.
- Taste and adjust salt and lemon.
- Remove from heat and keep warm.
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Ready when: Sauce is smooth, creamy, and pourable without lumps
Tip: Tahini thickens as it cools, so make it slightly looser than your final texture. The warmth helps it stay pourable.
3
Shape dough on sheet pan
- Drizzle remaining 1 tablespoon (15 ml) olive oil onto a 13×18-inch sheet pan.
- Place the room-temperature sourdough dough in the center and gently stretch it to fill about two-thirds of the pan, aiming for ½-inch thickness.
- Use your fingertips to dimple the surface.
- Don't worry if it doesn't cover the whole pan—vegetables will fill gaps.
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Ready when: Dough is stretched and fills two-thirds of the pan, ½-inch thick
Tip: If dough springs back, let it rest 2–3 minutes and stretch again. Don't force it or it will shrink in the oven.
4
Arrange vegetables and garlic
- Spread the oiled broccoli and cauliflower florets evenly over the dough, leaving a 1-inch border.
- Nestle the whole garlic cloves among the vegetables, pressing them slightly into any gaps so they roast alongside everything else.
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Ready when: Vegetables are evenly distributed over dough with garlic tucked in
Tip: Whole garlic cloves will soften and caramelize—if you prefer milder garlic, use minced instead or reduce to 3 cloves
5
First rise at room temperature
- Cover the sheet pan loosely with a kitchen towel or plastic wrap.
- Let it rest at room temperature for 45 minutes.
- The dough should puff slightly and the vegetables will begin to release moisture.
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Ready when: Dough is visibly puffed and springs back slowly when poked
Tip: This is a short final proof; the dough has already fermented in the fridge, so you're just waking it up and giving vegetables time to release juices
6
Preheat ovenOven 475°F / 245°C
- While dough rests, preheat your oven to 475°F (245°C).
- Position a rack in the upper-middle of the oven.
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Ready when: Oven reaches 475°F
Tip: High heat ensures the vegetables char and the dough crust browns before the interior dries out
7
Roast vegetables and doughOven 475°F / 245°C
- Carefully transfer the sheet pan to the preheated 475°F (245°C) oven.
- Roast for 25–30 minutes, until the broccoli and cauliflower edges are deeply charred and crispy, the whole garlic cloves are soft and golden, and the dough edges are dark brown and crispy.
- The dough should sound hollow if you tap it.
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Ready when: Broccoli has dark charred edges, cauliflower is golden and crispy, garlic is soft, dough edges are dark brown and sound hollow when tapped
Tip: If vegetables are browning faster than dough, lower the pan to the middle rack for the last 5 minutes. Every oven varies, so start checking at 22 minutes.
8
Cool slightly and finish
- Remove from oven and let cool on the sheet pan for 3–4 minutes so the dough sets.
- Drizzle the warm tahini sauce evenly over the surface, letting it pool slightly around the vegetables and dough.
- Scatter fresh herbs and optional red pepper flakes over the top.
- Finish with a light sprinkle of sea salt and black pepper.
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Ready when: Sheet pan has cooled enough to handle safely; tahini sauce is drizzled and herbs are scattered
Tip: Drizzle tahini while the pan is still warm so it flows smoothly. If sauce has thickened too much, reheat gently over low heat.
9
Cut and serve
- Let cool for 2 more minutes, then cut into 4–6 pieces directly on the sheet pan using a pizza cutter or sharp knife.
- Serve warm or at room temperature, passing extra tahini sauce on the side if desired.
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Ready when: Dough is firm enough to cut cleanly without tearing
Tip: Serve warm for the best contrast between crispy dough and soft vegetables, but this is equally delicious at room temperature the next day

Good to know

Tips

Dry your brassicas well before tossing with oil—excess moisture steams vegetables instead of allowing them to char. Pat with a kitchen towel if needed.
For extra char and color contrast, arrange vegetables so that cut sides face down on the sheet pan. They'll develop a deeper crust.
The tahini sauce thickens as it cools, so make it slightly thinner than your final desired consistency. A splash of warm water brings it back to drizzle consistency.
This dish is naturally vegan and works well as a shared appetizer, light lunch, or vegetarian main with a green salad on the side.

Make ahead

The sourdough dough can be made 1–3 days ahead and kept refrigerated. The tahini sauce can be made up to 2 days ahead and stored in an airtight container in the fridge; reheat gently before serving. Vegetables should be prepped no more than 4 hours ahead to prevent excess browning.

Storage & reheating

Store leftovers in an airtight container at room temperature for up to 8 hours, or in the refrigerator for up to 3 days. Reheat on a sheet pan in a 350°F (175°C) oven for 8–10 minutes until warm and crispy again. Tahini sauce can be stored separately for 4 days. Not recommended for freezing due to dough texture loss.

Substitutions

active, fed sourdough starter dough, cold from refrigerator → 1 pound (454 g) store-bought pizza dough or focaccia dough from the grocery store bakery. You'll skip the long fermentation benefits, but the sheet pan roasting technique still works beautifully. Allow 30 minutes room temperature rise before roasting.
tahini → Greek yogurt mixed with olive oil and lemon juice (¼ cup yogurt + 2 tbsp olive oil + 2 tbsp lemon juice). Creates a tangier, lighter sauce. Thin with warm water as needed. This works especially well if you prefer less nutty flavor.
fresh broccoli → Brussels sprouts halved, or a mix of broccoli, cauliflower, and romanesco (1.25 lb total). Brussels sprouts take the same roasting time and char beautifully. Romanesco adds color and a milder cabbage flavor.
Aleppo pepper or crushed red pepper flakes → Za'atar spice blend (1 teaspoon scattered over finished pan) or dukkah (2 teaspoons). Za'atar adds herbaceous warmth; dukkah adds toasted nuts and seeds. Both complement tahini and roasted vegetables well.