Careme

Instructions

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1. 1.

   Heat the oven to 425°F. Cut 1 head broccoli (about 12 oz) into bite-size florets; peel the tough outer layer from the stalk and slice the tender center.

2. 2.

   On a large sheet pan, toss together:

   • The prepared broccoli
   • 1 tablespoon olive oil
   • 1/2 teaspoon Morton kosher salt flakes
   • 1/4 teaspoon ground black pepper

   Spread in a single layer. Roast for 20–25 minutes, turning once, until browned at the edges and tender.

3. 3.

   While the broccoli roasts, bring 1 1/2 cups water and 1/4 teaspoon Morton kosher salt flakes to a boil in a small saucepan. Stir in 3/4 cup dry medium bulgur, cover, and simmer gently for 12–15 minutes, until tender and the water is absorbed. Remove from the heat and let stand, covered, for 5 minutes, then fluff.

4. 4.

   Make the lemon-tahini sauce. Finely grate 1 lemon to obtain 1 teaspoon zest, then squeeze it to obtain 2 tablespoons juice. Finely grate 1 peeled garlic clove. Whisk together:

   • 2 tablespoons tahini
   • 1 teaspoon lemon zest
   • 2 tablespoons lemon juice
   • The grated garlic
   • 1/2 teaspoon dried mint

   Whisk in 2–3 tablespoons water, a little at a time, until pourable.

5. 5.

   Place 8 oz mild Italian sausage in a skillet over medium heat. Break it into bite-size pieces and cook for 7–9 minutes, stirring occasionally, until browned and the largest pieces reach 160°F. Add 1 teaspoon ground cumin and 1/4 teaspoon ground allspice during the final minute. Leave the sausage unsalted because it is already seasoned.

6. 6.

   Divide the bulgur between two bowls. Arrange the roasted broccoli and spiced sausage alongside it, then drizzle with the lemon-tahini sauce and serve.

Want more detail? See the temperature guide.