My dad makes killer grilled broccoli, based on a recipe from Hyde Park Bar and Grill in Austin. This is not like broccoli you've ever had before. It's smoky and spicy, almost meaty. It's firm but not tough. You will never want to eat ungrilled broccoli again!
I have been wanting to make this recipe for months but, truth be told, I'm intimidated by grilling. How big are the flames supposed to be? How long are you supposed to cook things? Plus I have to reach underneath the grill where there are spiderwebs to turn the gas on. I'm so comfortable in the kitchen and frequently cook without measuring or setting a timer. But when I step in front of a grill...what the hell am I doing? I have no idea.
But! On Labor Day, I mustered some grilling courage and attempted grilled broccoli for the first time. It turned out amazing. Look at me being an adult who is not scared of fire!
And so, for you, a recipe for killer grilled broccoli and my wishes to also conquer your fears.
Killer Grilled Broccoli
adapted slightly from Hyde Park Bar and Grill
2 pounds broccoli florets
2 tablespoons lemon juice
2 tablespoons minced garlic
2 teaspoons red chile flakes*
5 tablespoons minced parsley
3 teaspoons salt plus ~2 teaspoons more to salt the water
1/2 cup extra virgin olive oil
*This turns out fairly spicy so decrease chile flakes depending on your preference.
Cut or break broccoli crowns into large, fist-size florets and discard (compost!) leftover stems. Bring a large pot of salted water to a rolling boil. As the water heats, prepare a large bowl with ice water.
Blanch the broccoli in boiling water for 4 minutes, it will be bright green and still firm. Strain through a colander and immediately place broccoli into the ice water bath to stop it from cooking. This can be done in two batches or all at once. Lay broccoli on a sheet pan and pat dry with a dish towel.
Prepare the marinade: in a large bowl, whisk together lemon juice, garlic, chile flakes, parsley, salt and olive oil. Set aside about 1/4 of the marinade and toss the broccoli in the remaining marinade.
Heat grill for several minutes until extremely hot. Using tongs, place florets on the grill. (You can do it!) Cook florets for approximately 15 minutes total, turning occasionally and achieving light char marks on all sides. During cooking, brush on additional marinade with a brush.
Remove from grill and serve.
Note: I par boiled the broccoli ahead of time and stored the broccoli in the refrigerator. Prior to cooking I removed broccoli from the fridge, tossed in marinade and proceeded with the rest of the cooking directions.