Crunchy Roasted Broccoli with Tahini Caesar Dressing and Bold Almonds
Delicious broccoli dish with a crunch!
Ingredients
Roasted Broccoli
- 1 large head of broccoli cut into florets
- 1 Tbsp olive oil
Caesar Dressing:
- ¼ cup tahini 60 g
- ¼ cup plain Greek yogurt
- 2 Tbsp lemon juice
- 2 tsp capers finely chopped
- 2 tsp caper juice
- 1 tsp Dijon mustard
- 3 cloves garlic minced
- ¼ tsp each salt and pepper
- 2 Tbsp cold water
Toppings:
- ½ cup Fresh grated parmesan
- 1 container Blue Diamond Bold almonds - I like Habanero BBQ Elote Mexican-Style Street Corn, and Sriracha, and Sweet Thai Chili. All so good and work great in this recipe.
Instructions
Roast Broccoli
- Preheat your oven to 450°
- Arrange broccoli florets on a baking sheet
- Drizzle everything evenly with about 1 Tbsp olive oil, tossing to coat.
- Bake in the oven for about 15 minutes or until broccoli is tender.
- If not charred yet, switch your oven to "broil for 1 to 2 minutes to allow broccoli to develop char at the edges (watch closely, it will burn quickly).
Dressing
- In a medium bowl, whisk together ¼ cup tahini, ¼ cup plain Greek yogurt, 2 Tbsp lemon juice, 2 tsp capers, 2 tsp caper juice, 1 tsp Dijon mustard, 3 cloves garlic (minced), ¼ tsp each salt and pepper, and 2 Tbsp cold water (may need more depending on how thin you want the sauce)
Assemble
- Transfer cooked broccoli in a large bowl
- Top with dressing, nuts and a little shredded parmesan cheese!
- Serve and enjoy!