Preheat the cast iron pan over medium high heat. You can also use a sturdy skillet or a grill pan.
Cut the florets small, bite-size pieces. Trim to stalk and slice it into coins. Toss the cut vegetables lightly in olive oil and sprinkle with 1/2 teaspoon salt.
1 large head of broccoli, 2 tablespoons extra virgin olive oil, 3/4 teaspoon fine sea salt
Place about half the broccoli in a single layer on the pre-heated pan and cook for about 3 minutes, until it begins to char and colour on the bottom. Use a sturdy pair of tongs to flip the broccoli. Cook the broccoli for a few more minutes.Don't be afraid to almost burn the broccoli! This is when the flavour builds.
Add the garlic to the pan now - and toss with the broccoli. Carefully add a splash of liquid to the pan: water or stock, even coconut milk or white wine. This quickly steams the broccoli and helps soften those stalks.
2 cloves garlic, 1/4 cup vegetable stock
When the broccoli is bright green and the garlic has softened, transfer the charred broccoli to a serving bowl. Repeat cooking process with second half of broccoli.
In a small bowl, whisk together yogurt, tahini, lemon juice and 1/4 teaspoon salt until very smooth. Scoop the sauce into a wide and low serving bowl and smooth into a circle to cover the bottom.
1/4 cup plain yogurt, 2 Tablespoons tahini, 1 Tablespoon freshly-squeezed lemon juice, 3/4 teaspoon fine sea salt
Heap the charred broccoli onto the tahini sauce. If desired, sprinkle with a spoonful of Dukkah and sprinkle with fresh torn mint. Serve at once.