Tahini broccoli is addictive. Use this method for preparing any vegetable with gusto and loads of flavor.
2 tablespoons red wine vinegar
1 teaspoon kosher salt
2 small heads broccoli, cut into bite-sized pieces
1/2 cup extra virgin olive oil
2 teaspoons cumin seeds
6 garlic cloves, minced in 1 teaspoon salt
1 tablespoon crushed red pepper flakes
2 tablespoons sesame tahini
Wash the broccoli and cut the florets into mouth-size pieces. Peel the stem, slice into 1/4 inch rounds and dice into quarters including the leaves. Place the broccoli in a colander to drain.
In a large glass bowl, stir together the vinegar and 1 teaspoon kosher salt. Add the broccoli and toss to combine.
Mince the garlic cloves in 1 teaspoon kosher salt and place in small bowl.
In a small skillet, heat the olive oil until warm. Add the cumin seed, minced garlic, pepper flakes and cook until fragrant. Remove from the heat and stir in the sesame tahini. Mix until well combined then place back on the heat for about 2 minutes.
Pour the mixture over broccoli and stir until incorporated. Let sit for at least 1 hour at room temperature. Place in food storage containers and refrigerate.
Cauliflower, Brussels sprouts, string beans, etc.