700 g cleaned broccoli
100 g rice cooking cream
2 teaspoons of apple cider vinegar
½ packet of powdered saffron
4 tablespoons of tahini (sesame cream)
toasted sesame seeds, as needed
extra virgin olive oil
salt, to taste
Separate the broccoli florets and set four of them aside, then boil the rest in lightly salted water for about ten minutes. In the meantime, mix the rice cream together with the vinegar, the saffron and a pinch of salt. Once the broccoli is soft, strain it and place it in a blender with a tablespoon of extra virgin olive oil and a bit of its own cooking water. Blend until you obtain a smooth and velvety purée.
In a pan with a bit of oil and salt, sauté the florets you had set aside, making sure they remain crispy.
Put one tablespoon of tahini in each serving bowl, then pour in the broccoli cream and top off with the saffron sauce, the sesame seeds and one of the crispy broccoli florets.