Start by ricing the broccoli using the food processor or a hand grater. If using a food processor, cut broccoli into 1-2 inch pieces (including the stem) and process on high 30 seconds - 1 minute in food processor until it resembles rice. You will likely have to do this in batches.
Add the riced broccoli to a large bowl, add microwave 5 minutes or sauté over medium heat 5-6 minutes.
While the broccoli is cooking, chop the walnuts and cut the pepper into small bite size pieces.
Make the dressing by combining the tahini, dijon mustard, apple cider vinegar and salt in a bowl. Once combined, pour in the water, this helps to keep the dressing smooth.
Once the broccoli is done cooking, allow the broccoli to rest 5 minutes.
Add the chopped walnuts, roasted red pepper and cranberries to the broccoli. Stir well to combine. Add additional salt as needed.
Note: Broccoli can sometimes be bitter. If you need to sweeten up the dish to offset that bitter flavor, add 1 tbsp. maple syrup or honey. You can use your food processor or a hand grater to make broccoli rice. See tips in post above for how to use both to make broccoli rice. If you have it available, you can also use frozen broccoli rice instead of fresh broccoli. Simply microwave it 5-6 minutes to defrost and warm through. This salad is a great use for leftover broccoli stems. You an make the entire salad from just the stems. Store leftovers in the fridge up to 4 days.