Best Grilled Mustard Broccoli Recipes

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GRILLED MUSTARD BROCCOLI



Grilled Mustard Broccoli image

This is not your average side dish recipe: The broccoli is slathered in a spiced yogurt sauce, then grilled for even more flavor. This recipe is from Gunpowder, an Indian restaurant in London.

Categories     Broccoli     Mustard     Bon Appétit     Yogurt     Spice     Grill     Indiana     Grill/Barbecue     Side     Summer

Yield 4 servings

Number Of Ingredients 10

2 small heads of broccoli (about 1 1/2 pounds)
Kosher salt
1/2 cup plain whole-milk Greek yogurt
1 tablespoon mustard oil or olive oil
1 tablespoon whole grain mustard
11/2 teaspoons Kashmiri chili powder or paprika
1 teaspoon chaat masala
1 teaspoon ground cumin
1 teaspoon ground turmeric
Vegetable oil (for grill)

Steps:

  • Trim broccoli stems, then cut away from heads. Peel stems and slice lengthwise into 1/4"-thick planks. Break up heads into large florets. Cook florets and stems in a large pot of boiling salted water until bright green and crisp-tender, about 2 minutes. Drain, then transfer to a bowl of ice water to cool. Drain and pat dry with paper towels.
  • Whisk yogurt, mustard oil, mustard, chili powder, chaat masala, cumin, and turmeric in a large bowl. Add broccoli and toss to coat; season with salt.
  • Prepare a grill for medium-high heat; oil grate. Grill broccoli, turning occasionally, until charred in spots, 5-7 minutes. Transfer to a platter.

GRILLED MUSTARD BROCCOLI RECIPE RECIPE



Grilled Mustard Broccoli Recipe Recipe image

This is not your average side dish: The broccoli is slathered in a spiced yogurt sauce, then grilled for even more flavor.

Provided by @MakeItYours

Number Of Ingredients 10

2 small heads of broccoli (about 1½ pounds)
Kosher salt
½ cup plain whole-milk Greek yogurt
1 tablespoon mustard oil or olive oil
1 tablespoon whole grain mustard
1½ teaspoons Kashmiri chili powder or paprika
1 teaspoon chaat masala
1 teaspoon ground cumin
1 teaspoon ground turmeric
Vegetable oil (for grill)

Steps:

  • Trim broccoli stems, then cut away from heads. Peel stems and slice lengthwise into ¼"-thick planks. Break up heads into large florets. Cook florets and stems in a large pot of boiling salted water until bright green and crisp-tender, about 2 minutes. Drain, then transfer to a bowl of ice water to cool. Drain and pat dry with paper towels.
  • Whisk yogurt, mustard oil, mustard, chili powder, chaat masala, cumin, and turmeric in a large bowl. Add broccoli and toss to coat; season with salt.
  • Prepare a grill for medium-high heat; oil grate. Grill broccoli, turning occasionally, until charred in spots, 5-7 minutes. Transfer to a platter.

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