Ottolenghi's Grilled Broccoli with Chile and Garlic
There are a few more steps in this recipe than just steaming your broccoli, but the end result is so much greater than the parts.
Course Side Dish
Prep Time 20minutes
Cook Time 20minutes
Total Time 40minutes
1largecloves garlicvery thinly sliced
1mild red chilevery thinly sliced
sea salt and black pepper to taste
1/2lemonsliced very thin
Preheat the oven to 350. Lay the almonds on a baking sheet and cook for 5-7 minutes until lightly toasted. Set aside.
Bring a large pot of water to a boil. In a large bowl make an ice bath (ice and water) and set aside. Meanwhile, separate the broccoli into florets. When the water boils, add the broccoli and cook for 2 minutes. Use a slotted spoon or spider to transfer the broccoli from the boiling water to the ice bath to shock it. This will stop the broccoli from cooking further -- allowing it to retain it's crispness and vibrant color. When broccoli is completely cool, transfer it to a colander and allow it to dry completely. (I actually stuck mine under a fan for 10 minutes to wick away excess moisture).
When broccoli is dry, add 2 tablespoons of olive oil, salt and pepper and toss to coat.
Place a ridged grill pan on the stove and heat it over medium high heat until very hot. Add the broccoli in two to three different batches so you don't crowd the pan. Cook in the hot pan until you get the telltale grill marks. Remove the broccoli to a large bowl and continue with the remaining florets. Transfer to the bowl.
Heat the remaining olive oil in the skillet and add the garlic and red chile. Cook for 2-3 minutes until fragrant and just beginning to brown. Remove from heat and transfer the contents of the pan to the broccoli. Add the toasted almonds and slices of lemon. Toss gently to coat with the garlic pepper oil. Arrange broccoli on a platter and serve.