It’s no secret that pretty much every Ottolenghi recipe is a true gift. This one is such a classic I had to post it up. Anything that makes broccoli taste this flavorful warrants some extra praise. The blanching and the grilling can be a little annoying but you can do the blanching in advance if that works better for you. This has some serious heat kick so decrease the chili if that’s not your style. I wouldn’t though- it’s pretty perfect as is.
- 2 heads of broccoli, florets removed
- 4 garlic cloves, thinly sliced
- 2 red chilies, thinly sliced
- Half a lemon, sliced thin
- 0.25 cup chopped roasted almonds
- Olive Oil
- Bring a large saucepan of salted water to a boil. Have a big bowl of ice water ready. Throw in broccoli and cook for two minutes, no longer. Using a hand strainer remove broccoli and place in ice bath to immediately stop the cooking.
- Drain broccoli and pat dry. Let dry as long as time permit, the dryer the better for grilling.
- Once dry, toss broccoli with 3 tablespoons olive oil and salt/pep.
- Heat a grill pan over high heat to get it nice and hot before adding the broccoli. Grll the broccoli until beginning to char (it will take a few batches).
- While broccoli grills, combine 5 tablespoons of olive oil, garlic and chilies in a small saucepan. Cook over medium heat just until the garlic starts to brown, then remove from heat (do not overcook).
- Toss the chili/garlic/oil with the grilled broccoli. Season with salt/pep. Garnish with lemon slices and chopped almonds. Serve hot or at room temp.
Inspired by Ottolenghi