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Chargrilled broccoli with chilli and garlic from Ottolenghi: The Cookbook (page 41) by Yotam Ottolenghi and Sami Tamimi

  • broccoli
  • garlic
  • red chiles
  • toasted flaked almonds

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Notes about this recipe

  • ldtrieb on December 14, 2017

    Great make ahead as it doesn't have to be hot, hot. I heated the oil, pepper and garlic just before serving and poured it over after heating the broccoli pan for a minute or two in the hot oven. Used the peeled stems too. Easier than trying to watch and roast the broccoli when the guests are all here.

  • sheepishjen on June 10, 2017

    I loved this! I used the stems, too, after peeling them and cutting them into thick matchsticks. Just delicious if you get the broccoli good and blackened.

  • Rutabaga on March 03, 2015

    I followed the cooking method found here for the broccoli, but left out the almonds and chile, seasoning it just with the garlic and lemon. I also included the stems, sliced vertically. While there's really no reason not to include them, next time I will peel them as the skin was a little tough. My broccoli could have also used another minute or two in the boiling water, just to ensure it was tender. This is a good method for broccoli, similar to roasting it.

  • twoyolks on June 02, 2014

    I grilled this over a charcoal grill instead of a grill pan. In the future, I'd blanch the broccoli longer as it never fully tenderized on the grill.

  • Melanie on September 09, 2013

    I thought this was a big improvement on steamed broccoli. Make sure you completely drain the broccoli before it hits the griddle pan. Recipe suggests serving with toasted flaked almonds or lemon on top - I went with lemon although either would have been delicious.

  • kmattingly on April 22, 2013

    Not a huge fan of broccoli but this adds a whole new dimension. I used the sliced lemon instead of almonds in mine.

  • L.Nightshade on August 01, 2012

    I didn't measure the oil for this, just eyeballed what looked like enough. I used a red jalapeno for the chile. My broccoli did not really char much on the hot grill pan, but I didn't want to overcook it, so I just took it off. But still delicious! Very easy, and compatible with many main courses. I used it to accompany the Spanish shrimp in olive oil from the December COTM, and it was a lovely pairing.

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