As recipes go, this one for roasted broccoli is an easy one. I originally learned this roast broccoli with cauliflower which is used a lot more in India. So it can be substituted. I prefer to use broccoli. The flavour of the smoky, charred broccoli adds so much to this dish.
Although this recipe is written for oven cooking, I love it on the BBQ. In fact I like this roast broccoli on the bbq so much, I make it year round outdoors.
Don’t feel like you have to do that though. You will get excellent results in the oven.
If you like this recipe try these other broccoli recipes:
- 2 large heads of broccoli
- 125g Greek yoghurt
- 1 tbsp. whole grain mustard
- ½ teaspoon turmeric powder
- 1 teaspoon cumin
- 1 teaspoon coriander powder
- ½ teaspoon chaat masala
- 1 teaspoon chilli powder
- 2 tbsp finely grated Parmesan cheese (optional)
- 1 ½ tbsp. minced garlic or garlic paste
- 1 tsp. dried fenugreek leaves (kasoori methi)
- 1 ½ tbsp. mustard oil or rapeseed oil
- Flaky sea salt to taste
- Bring a large saucepan of lightly salted water to a boil. Cut each head of broccoli in half and blanch in the water for four minutes or until fork tender with a little resistance. Remove and set aside to cool slightly.
- Whisk all of the remaining ingredients together in a large bowl and add the broccoli. Mix it well with the marinade and allow to marinate for about 30 minutes. If working ahead of time, you can marinate the broccoli longer.
- FOR THE BBQ
- Light about a shoebox full of charcoal in your BBQ. When the coals are white hot, skewer the half head of broccoli and grill for about ten to 15 minutes, turning regularly to get and even char.
- FOR THE OVEN
- You could also place the broccoli in a pre-heated oven set to its highest temperature for about 20 minutes until lightly charred.
- I served this with a mixture of mayonnaise, lime and chilli powder to taste.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.