Charred Broccoli with Whipped Tahini-tofu Cloud

Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.

Cut the 2 heads of broccoli into medium-sized florets. Peel the thick stems and slice them into coins (do not discard, they are sweet and delicious).

On the baking sheet, toss the broccoli florets and stems with 2 tablespoons of olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper until thoroughly coated. Spread them out in a single layer, ensuring they aren't crowded to promote browning rather than steaming.

Roast for 18-22 minutes, flipping halfway through, until the broccoli is tender-crisp and the edges are deeply charred and crispy.

While the broccoli roasts, make the whipped tofu. Drain the excess water from the 12 ounces of silken tofu. Place the tofu, 2 tablespoons tahini, 1 tablespoon lemon juice, 1 clove of garlic (peeled), and 1 teaspoon white miso paste into a food processor or blender.

Blend on high speed for 30-60 seconds until completely smooth and aerated. Taste and adjust salt if necessary.

To serve, spread a generous swoosh of the whipped tofu mixture onto the bottom of a serving platter or individual plates.

Pile the hot, crispy broccoli on top of the cool sauce. Garnish immediately with 1 teaspoon toasted sesame seeds and 1/2 teaspoon Aleppo pepper.