Brussels Sprouts

1. Preheat the oven to 500°F and position racks in the middle and lowest spots.
2. Place the halved Brussels sprouts in a large bowl. Add the olive oil, then season with salt and pepper. Toss until the sprouts are evenly coated.
3. Spread the sprouts on a baking sheet in a single layer, placing them cut side down whenever possible.
4. Cover the baking sheet tightly with foil and place it on the lowest oven rack. Roast for 10 minutes so the sprouts steam and begin to soften.
5. Remove the foil and continue roasting on the lowest rack for 7 to 10 minutes more, or until the Brussels sprouts are deeply browned and tender.

Tahini Caesar Dressing

1. On a cutting board, combine the anchovies, garlic, and kosher salt. Use the side of a chef’s knife to mash and mince the mixture together until it becomes a smooth paste. You can also use a mortar and pestle, or substitute anchovy paste and grated garlic if needed.
2. In a large bowl, whisk together the tahini, lemon juice, and Dijon mustard. Set the bowl on a damp towel so it stays steady while you whisk.
3. Begin adding the olive oil very slowly, a few drops at a time at first, while whisking constantly and vigorously. Keep going gradually until the mixture starts to thicken and take on a glossy, mayonnaise-like texture.
4. Once the dressing begins to emulsify, continue streaming in the remaining oil slowly until everything is incorporated.
5. Whisk in a splash of water, then add a little more if needed, until the dressing loosens to the consistency of heavy cream.
6. Stir in the anchovy paste and Parmesan cheese. Whisk until smooth, then taste and season with more salt and pepper if needed.
7. Add the cooked Brussels sprouts to the bowl and toss until they are evenly coated with the dressing.

Breadcrumbs

1. Toss the bread pieces with the olive oil and season lightly with salt and pepper.
2. Arrange them in a single layer on a sheet pan.
3. Roast on the middle rack for about 5 minutes, or until the pieces turn golden and crisp.

Assembly

1. Transfer the dressed Brussels sprouts to a serving platter.
2. Scatter the toasted breadcrumbs over the top, then finish with the sunflower seeds.