Grilled Broccoli with Chili-Garlic Oil and Charred Lemon

Steps

1. Step 1

   Trim the dry end off each broccoli stalk. Stand a head on the board and cut straight down through the stem and crown into spears about 1 inch thick, so each spear has two flat cut sides and a bit of stem holding the florets together. Repeat with the second head.

   10 min

   • 2 lb broccoli (about 2 large heads)
2. Step 2

   Bring 1 inch of water to a boil in a wide pot or deep skillet. Add the broccoli spears, cover, and steam for 3 minutes, until the stems are just barely tender when poked with a knife tip but still firm. Drain and spread on a clean kitchen towel to dry well; pat the tops dry too. (Wet broccoli steams instead of charring.)

   5 min

   • 2 lb broccoli (about 2 large heads)
3. Step 3

   Heat the grill to medium-high (about 450°F); clean and oil the grates. Toss the dried broccoli with 2 tbsp olive oil and a generous pinch of salt so every spear is lightly coated.

   5 min · 450°F

   • 2 lb broccoli (about 2 large heads)
   • 2 tbsp olive oil
   • kosher salt
4. Step 4

   Lay the spears on the grill with the flat cut sides down and put the lemon halves cut side down beside them. Grill 3 to 4 minutes, until the undersides are well blistered and browned, then turn the broccoli and cook 2 to 3 minutes more, until the florets are charred at the tips and the stems are tender. Pull the lemons once their cut faces are deeply browned, about 4 minutes. Pile the broccoli on a serving platter.

   7 min

   • 2 lb broccoli (about 2 large heads)
   • 2 lemons
5. Step 5

   While the broccoli grills, make the oil: combine 1/3 cup olive oil, the sliced garlic, red pepper flakes and 1/2 tsp salt in a small saucepan. Set over medium-low heat and cook, swirling often, for 4 to 6 minutes, until the garlic is pale gold and the oil is sizzling steadily. Take it off the heat right away — the garlic turns bitter if it browns past golden.

   6 min

   • 1/3 cup olive oil
   • 6 cloves garlic
   • 1 1/2 tsp red pepper flakes
   • 1/2 tsp kosher salt
6. Step 6

   Spoon the warm chili-garlic oil all over the broccoli, scraping out the garlic and flakes. Squeeze the grilled lemon halves over the top (catch the seeds), scatter with parsley, and taste for salt. Serve warm.

   2 min

   • kosher salt
   • 2 lemons
   • 2 tbsp flat-leaf parsley

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026