If you’ve only ever steamed your broccoli, prepare to see this humble veg in a whole new light. Chargrilled!
Chargrilling brings out a deep, smoky flavour and irresistibly crisp edges, turning simple broccoli into a standout side with just a few ingredients. Tossed in olive oil, chilli flakes, and bright lemon zest, it’s packed with flavour and perfect for the BBQ or a stovetop griddle.
You can chargrill using a barbecue for the best smoky flavour or a stovetop griddle pan. A heavy, ridged pan that mimics grill bars works beautifully indoors. Don’t have one? Check your local charity shop. Cast iron is ideal for great heat retention and sear.
Not a broccoli fan? Try cauliflower, either broken into florets or sliced into thick-cut ‘steaks’. Add a squeeze of lemon, a crack of pepper, and a sprinkle of Parmesan (optional), and serve it hot. Simple, adaptable, and full of flavour.
No grill? No problem. A hot oven (220°C) will give you caramelised, lightly charred florets. Just don’t expect the same smokiness. Spread the veg out well and flip halfway for even browning.
Chargrilled Broccoli
Serves: 4-6 as a side
Ingredients
- 1 head of broccoli
- 3 Tbsp olive oil
- 1/8 tsp chilli flakes
- zest and juice of lemon
- salt and pepper
- grated Parmesan cheese (optional)
Method
- Cut broccoli into large florets then slice into even pieces. Discard tough stems or save for a veggie stock. Rinse florets in cold water and drain on a paper towel.
- In a bowl mix olive oil, chilli flakes, lemon zest and season to taste. Add broccoli pieces to the bowl and using your hands, ensure the florets are well coated.
- Bring your BBQ or griddle to medium-high temperature, chargrill broccoli for 4-5 minutes on each side. Squeeze with fresh lemon, pepper and grated Parmesan. Serve hot.
As seen in NZ Life & Leisure Magazine, written by me!
