SPICY GRILLED BROCCOLI

A little spice makes this a go-to grilled broccoli recipe for summer. Serves 4.

INGREDIENTS

  • Small heads of broccoli (about 1 1/4 pounds)
  • Kosher salt
  • 1/2 cup plain whole-milk Greek yogurt
  • 1 tablespoon olive oil
  • 1 tablespoon whole grain mustard
  • 1 1/2 teaspoons paprika
  • 1 teaspoon garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • Vegetable oil (for grill)
  • 1/4 teaspoon black pepper

PREPARATION

  1. Prepare broccoli by cutting heads from stems, then trim broccoli stems and peel and slice lengthwise into 1/4″-thick planks. Break up heads into large florets. Cook florets and stems in a large pot of boiling salted water until bright green and crisp-tender, about 2 minutes. Drain, then transfer to a bowl of ice water to cool. Drain and pat dry with paper towels.
  2. Mix yogurt, oil, mustard, paprika, garam masala, cumin, and turmeric in a large bowl. Add broccoli and toss to coat; season with salt.
  3. Prepare a grill for medium-high heat; oil grill to prevent sticking. Grill broccoli, turning occasionally, until charred in spots, 5–7 minutes. Transfer to a platter.

NUTRITIONAL INFORMATION

Serving Size: 3/4 cup

  • 130 calories
  • 6 g fat
  • 14 g carbs
  • 5 g fiber
  • 8 g protein

Source: modified from bonappetit.com.