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Grilled Broccoli with Chile and Garlic
Recipe adapted from Yotam Ottolenghi and Sami Tamimi, Ottolenghi: The Cookbook (Ten Speed Press)
Yield: 4 small servings
Prep Time: 20 minutes
Cook Time: 30 minutes
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
¼ cup toasted, sliced almonds (optional)
1 lemon, sliced into wedges
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.