Charred broccoli with spicy avocado sauce from That Sounds So Good: 100 Real-Life Recipes for Every Day of the Week (page 83) by Carla Lalli

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

nick_o0o1ib on April 07, 2026

I put my broccoli onto a pre warmed sheet pan under the broiler rather than on the cast iron. Worked pretty well.
anya_sf on April 22, 2025

I really liked this. As k_tlin says, it's best eaten right away, but leftovers were still OK for lunch the next day. I used broccoli crowns so skipped the peeling step. 3 Tbsp oil total was sufficient to cook the broccoli, which I did in one batch in a 12" skillet, just needing a couple extra minutes due to initial crowding.
k_tlin on March 28, 2025

I wish mine turned out as pretty as the book's photo! this is a recipe that I feel like should be eaten immediately at a dinner party. the ratio of sauce to broccoli seemed a little high to me, I didn't feel like it was the best the next day. I am a broccoli purist, so it might just be a product of me liking plain steamed broccoli best
robinswood on November 19, 2021

This was really good and will make again. Subbed pepitas for sun flower seeds.