Broccoli With Chile & Garlic Recipe

Recipe adapted from Yotam Ottolenghi and Sami Tamimi, Ottolenghi (Ten Speed Press)

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Recipe adapted from Yotam Ottolenghi and Sami Tamimi, Ottolenghi: The Cookbook (Ten Speed Press)

Grilled Broccoli With Chile And Garlic
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Prepare for our book launch party with this quick grilled broccoli with chile and garlic recipe. This recipe was adapted from Yotam Ottolenghi and Sami Tamimi, Ottolenghi.
Prep Time
Cook Time
small servings
Total time: 50 minutes
  • 1 pound broccoli, cut into florets
  • ½ cup extra-virgin olive oil, divided
  • 1 teaspoon coarse sea salt, divided
  • ½ teaspoon freshly ground black pepper, divided
  • 4 garlic cloves, thinly sliced
  • 2 mild red chiles (such as Fresno chiles), thinly sliced into rounds
  • 1 lemon, sliced into wedges
Optional Ingredients
  • ¼ cup toasted, sliced almonds (optional)
  1. Fill a large bowl with ice and cold water and set aside. Blanch the broccoli florets in a large pot of boiling water for 2 minutes, then use a slotted spoon to transfer the broccoli to the ice water to cool. Drain the broccoli in a colander and dry it on a paper towel-lined sheet pan.
  2. In a mixing bowl, toss together the broccoli, 3 tablespoons of the olive oil, ½ teaspoon of the sea salt and ¼ teaspoon of the black pepper.
  3. Heat a grill pan over high heat for 5 minutes. Grill the broccoli until charred on all sides, about 6 minutes total (depending on the size of the grill pan, you may have to do this in batches). Transfer the grilled broccoli to a bowl.
  4. Set a small skillet over medium heat and add the remaining 5 tablespoons of olive oil, the garlic and chiles and cook until the garlic begins to turn golden brown, 1 to 2 minutes. Pour the garlic-chile oil over the broccoli and toss to combine. Season with the remaining ½ teaspoon of salt and ¼ teaspoon of pepper, sprinkle with the toasted almonds (if using) and serve with lemon wedges.
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