A little smoky with charred caramelized bits, grilled broccoli provides a complex plant-based side dish or main entree for vegans, vegetarians, or really anyone looking for a satisfying break from meat. Similar to roasting broccoli on high heat in the oven, a closed hot grill can soften and bronze broccoli florets as evenly as the oven. The high heat of a grill softens the broccoli while concentrating the gentle grassy flavor, and adding bronzed patches to the treetops.
How to Grill Broccoli
Rinse broccoli crowns and dry. Trim the old, dried-out bottoms off of the broccoli stems, and pull away any leaves from the stems. Cut the stems so there is only about two inches of stem attached to the florets. Use the discarded stems to buzz in the food processor for broccoli rice, freeze to use with other vegetable scraps to make vegetable stock, or chop into coins and saute with coconut oil or butter.
Place the stemmed broccoli crowns on a cutting board (stem touching the board). Slice through the broccoli crown like you'd slice a loaf of bread, making cuts about a half-inch apart. This cuts the broccoli into "steaks" that are larger and can be placed on the grill grates directly without falling onto the flames or coals underneath. If you have smaller pieces of broccoli or prefer florets, see below for how to cook.
Douse raw broccoli in plenty of avocado oil, and Lemon Turmeric Vinaigrette or other Primal Kitchen Vinaigrette (Italian, Greek, or Oil & Vinegar, for example) for a super simple all-in-one marinade. You can also use olive or avocado oil, salt and pepper, lemon or other citrus juice, and even crushed red pepper flakes as well. Allow the broccoli to soak up the flavor for at least 20 minutes before grilling.
Place a grill-safe sheet pan, grill pan, or cast-iron skillet directly onto the grill grate to cook the broccoli, especially if you cut your florets into bite-sized pieces. If you've cut broccoli steaks, place them directly on the grill grates. Grill broccoli until knife-tender and lightly charred, about 8 to 10 minutes total. Flip the broccoli steaks every 2 minutes or so until cooked. If you're grilled smaller broccoli pieces, stir every 2-3 minutes of cooking.
Remove the broccoli when finished, sprinkle with sea salt, if desired, and serve.
Time: 25 minutes
Servings: 4 (entree servings)
- 2 large crowns broccoli, cut into steaks or florets
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 tablespoons Primal Kitchen Lemon Turmeric Vinaigrette & Marinade
- 2 tablespoons Primal Kitchen Avocado Oil
- Pinch of coarse sea salt, if desired
- Fresh lemons, quartered
- Sprinkle washed and cut broccoli pieces with salt and pepper. Drizzle with Lemon Turmeric Vinaigrette and Avocado Oil.
- Toss broccoli with clean hands to distribute the marinade. Let sit for 20 minutes.
- Meanwhile, light your grill.
- Place small pieces of broccoli in a grill pan or on a baking sheet. Place larger broccoli steaks directly on the grill grates. Close the cover on the grill, and allow to cook for about 2 minutes.
- Open the grill and flip the broccoli steaks, or stir the broccoli florets. Close the grill and cook another 2 minutes. Repeat these steps until the broccoli is knife-tender, about 8 to 10 minutes.
- Remove the broccoli from the grill and sprinkle with sea salt, if desired. Squeeze broccoli with fresh lemon juice, and serve with quartered lemons.
Nutrition info (per serving):
Carbs: 21 grams
Fat: 14 grams
Protein: 9 grams
Nutrition information calculated using Cronometer.
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