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Servings: 2 people


  • 1 large head of broccoli
  • 2 tablespoons dried cranberries
  • 20 grams butter
  • Salt, to taste

Tahini dressing:

  • 1 ½ tablespoons tahini
  • 1 tablespoon lemon juice
  • ½ tablespoon sriracha (or other hot sauce of your choice)
  • 2 garlic cloves, minced
  • Salt and pepper, to taste


  • Chop the broccoli into bite-sized florets. Remove the knobby end of the main stem and discard. Chop the stem into small chunks.
  • Dressing: mix together all the ingredients listed above. It will start to seize as you mix. Add water to thin it out, a little at a time, and it’ll come together. The dressing can be made up to 3 days in advance and refrigerated.
  • Melt the butter in a large pan over medium heat. Add the broccoli florets and stems to the pan without too many overlaps. Push them down with your fingers so that you get most of their surface area to make contact with the pan.
  • Char on the first side. Flip them over, then pour in 2 tablespoons of water and cover the pan. Let them steam for 3-5 mins or until just cooked. Place them on your serving plate.
  • Drizzle over the tahini dressing and scatter over the cranberries. Serve hot, warm or at room temperature.


Serves 2 as a side.