Purple Sprouting Broccoli With Caper Basil Tahini Sauce

{PALEO + VEGAN) See Full Recipe

[{"selector":"#anim-f22c85f3-e8a8-4005-bd43-d830844b777a","keyframes":{"opacity":[0,1]},"delay":100,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-b5ec01ab-0fd8-4cc9-805d-d3a7281d3669","keyframes":{"transform":["translate3d(0px, 181.11797%, 0)","translate3d(0px, 0px, 0)"]},"delay":100,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Charred purple sprouting broccoli with caper basil tahini sauce is a simple spring vegetable recipe with purple sprouting broccoli and an easy to make tahini sauce that’s elevated with garlic, lemon, capers and basil, topped with some toasted sunflower seeds for crunch. See Full Recipe

For Broccoli – Purple sprouting broccoli – Avocado oil – Sea salt

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FOR BROCCOLI

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Bring a large pot of salt water to a boil and preheat oven to broil on high.

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Add broccoli to the boiling water and cooking for 3 minutes (less if they’re very thin stalks). Remove to a colander and run cold water over them or immerse in an ice bath immediately to stop the cooking.

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Thoroughly pat dry using paper towels. Drizzle with avocado oil and a few big pinches of sea salt and toss to coat.

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