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Heat the oven to 425°F. Put the broccoli on a large rimmed baking sheet, drizzle with 2 tablespoons of the oil, sprinkle with salt and pepper, and toss with your hands to coat, then spread out the florets in a single layer. Roast, undisturbed, until the color starts to brighten, 5 to 10 minutes.
Scatter the onion on top, stir and turn with a spatula to combine the vegetables, and return to the oven. Roast, stirring once or twice more, until the onion has darkened a bit and you can just pierce a piece of broccoli with a thin-bladed knife, 5 to 10 minutes more, depending on how big the florets are. (You can prepare the salad to this point up to several hours in advance and refrigerate. Either return it to room temperature or serve chilled.)
Put the remaining oil in a small bowl with the tahini, lemon juice, garlic, cumin, and some salt and pepper. Whisk, adding water 1 tablespoon at a time, until the dressing becomes smooth and coats the back of a spoon. Taste and adjust the seasoning; add more lemon juice if you’d like. (You can make the dressing up to a day in advance, cover tightly, and refrigerate until serving.)
Transfer the broccoli to a platter or individual plates, drizzle with the dressing, and serve warm, at room temperature, or chilled.