I’m obsessed with charred vegetables. Charring adds another layer of flavor that’s less green, and more akin to a protein. The addition of tahini to this broccoli adds enough fat that it satiates as a single pan lunch, leaving you full with a belly full of green. This is also Whole30 compliant, provided the tahini you use is only made from sesame seeds and has no non-compliant ingredients. Just look at the label!

The most important part of this dish is blanching and shocking the broccoli, which is a pain, but leaves it tender and soft while crispy and charred. The blanched broccoli will keep for several days in your fridge for many lunches or perhaps a yummy broccoli salad thrown in, too?

Whole30-Compliant Charred Broccoli with Tahini Drizzle

1 head of broccoli cut into florets, or a bag of fresh florets from the store
4 cloves of garlic, minced
2 tbsp. olive oil
salt & pepper to taste
3 tbsp. tahini

Start by blanching your broccoli for 2 minutes in boiling water. When it’s deep emerald green color loses that raw blue hue, pull it from the heat. Drain in a colander in the sink running cold water over it. Throw three cups of ice cubes on top, shake it around and let it cool completely. After about ten minutes, when the ice has melted, shake to drain further and pull out any ice bits still floating around.

Add 2 tbsp. olive oil to a cast iron pan at med-high heat. At the same time turn on your broiler. Sear half of the broccoli you have blanched, turning for 4-6 minutes until tender. Add the garlic, salt and pepper, and put under your broiler for 5 minutes or until you reach the desired level of char. I like a A LOT. When it’s done cooking, drizzle the tahini on top and finish with a little more salt and pepper—taste so you know it’s right!

Garlicky Charred Broccoli with Tahini Drizzle