Charred Broccoli with Spicy Avocado Sauce

Adapted from That Sounds So Good by Carla Lalli Music

Serves 4

• 2 avocados

• Salt and pepper to taste

• 1/4 cup sour cream

• 2 tbs. buttermilk

• 1 lime

• 1 serrano chile

• 5 tbs. vegetable oil, divided

• 1 tbs. raw hulled sunflower seeds

• 1 tsp. coriander seeds

• 1 1/4 lbs. broccoli or 2-3 stalks

• Hot sauce for serving

Halve and pit the avocados, then scoop into a medium bowl and smash with a fork until chunky. Season with salt and pepper, add the sour cream and buttermilk, then use a whisk to beat into a slightly coarse puree. Taste and adjust the seasoning. Squeeze lime juice into a small bowl, then thinly slice the serrano and add it to the juice. Season with salt. Set avocado sauce and chile-lime mixture aside separately. 

In a small skillet, combine 2 tablespoons of oil, sunflower seeds, and coriander seeds. Cook over medium heat, swirling often, until the seeds are golden brown, 1-2 minutes. Use a slotted spoon to transfer seeds to a plate, season with salt and let cool. Save coriander oil.

Trim and peel broccoli stalks. Cut the stalks lengthwise through the crown into 1/2-inch-wide spears with florets attached. Some florets will break off, which is no big deal. 

Sear broccoli in a large pan over high heat with coriander oil plus the remaining 3 tablespoons oil. Leave undisturbed until golden brown, about 2 minutes. Turn and cook for another 2 minutes. You want to slightly soften the broccoli and get good color on it.

Spread avocado sauce onto a plate. Spoon chile-lime mixture over, then place broccoli on top. Scatter seeds all over and add some dashes of hot sauce.

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