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Preheat oven to 450° F.
On a baking sheet, toss the broccoli with 2 tablespoons olive oil, salt, and pepper. Bake for 20 minutes, flip, and bake another 10-15 minutes, until you get a light char.
Meanwhile, mix ¼ cup olive oil with paprika, garlic, lemon zest, chili flakes and salt. Mix in the dill/parsley. Just as the broccoli is coming out of the oven, spoon over the olive oil, using to your preference. Let sit for 5 to 10 minutes to soak in the flavors.
To make the dressing, combine all ingredients in a blender and blend until smooth. Add ¼ to ½ cup water to thin the dressing. Taste and adjust the salt.
Plate the broccoli and serve topped with the garlicky tahini and pomegranate arils.