Keep some stalk on each floret
Very small florets lose moisture quickly on the grill. Divide the head into substantial pieces of similar thickness with a little stalk attached. Peel the thick main stem and slice it thinly rather than discarding it. Drain thoroughly after steaming so water does not collect in the basket. Sesame can scorch quickly over direct heat, so add it near the end. The chili quantity is deliberately mild and can be increased at the table.
The recipe
Serves 4
Ingredients
- 1½ lb / 700 g broccoli
- 2 tbsp canola oil
- ½ tsp fine salt
- ½ tsp chili flakes
- 1 tbsp sesame seeds
- 1 tbsp lime juice
- 1 tsp soy sauce
Method
- Cut broccoli into large florets with stalk attached. Peel and thinly slice the main stem. Steam for 3–4 minutes, drain thoroughly and let steam escape. Toss with oil, salt and chili.
- Preheat an outdoor grill for medium heat, with a direct cooking area and a separate unheated zone. Clean the grate before adding food. Keep the cooler side clear so pieces can finish gently or move away from any flare-up.
- Preheat a grill basket and spread broccoli in one layer. Roast over medium direct heat for about 6–9 minutes, turning gently several times. A knife should pierce the stalks easily.
- Add sesame during the final minute. Transfer to a clean bowl and toss with lime juice and soy sauce. Avoid piling broccoli deeply into a small basket; cook a larger quantity in two batches instead.
Storage
Put leftovers into shallow covered containers and refrigerate within two hours, or one hour when the temperature exceeds 90°F / 32°C. Keep at 40°F / 4°C or colder and use within three days. Store dressing separately when possible, and reheat only the portion you plan to eat.
Use grilling equipment only in its intended location and follow the manufacturer’s instructions. Timing is not a substitute for checking doneness.
