Description
Baby broccoli should come with a cape. This uber-healthy vegetable is a cross between antioxidant-rich Chinese Broccoli and lauded kale. Its long, sturdy spears make it ideal for grilling using vegetable clips.
Scale
Ingredients
- 1 lb (450 g) broccolini (sometimes called baby broccoli)
- 1/4 cup (60 mL) canola oil
- 1 clove garlic, crushed
- 1 tsp (5 mL) ground coriander
- 1 tsp (5 mL) ground cumin
- 1/4 to 1/2 tsp (1 to 2 mL) dried chili flakes
- 1 lemon
- chat masala for sprinkling (optional
Instructions
- Heat grill on medium heat to 450-550°F. Spray vegetable clips generously with cooking oil and place on a rimmed baking pan.
- Wash the baby broccoli. Slice the thicker spears in half so all stalks all are similar thicknesses.
- Put oil, garlic, coriander, ground coriander, cumin, and chili flakes in a small bowl or mason jar and whisk to combine. Place the broccoli spears in a large, flat bowl, drizzle with the seasoned oil, and toss to coat thoroughly.
- Fill the veggie clips with the broccoli spears. It works best if you alternate spears “head to foot” and place the smallest spears closest to the hinged end, larger spears towards the mouth. Place the veggie clips on the tray once full to keep your counters reasonably clean and make transporting them to the grill easier.
- Place filled vegetable clips on the heated grill with the spears crosswise against the grill lines. Close the lid and cook for 3 to 5 minutes. Turn, using tongs, and cook another 3 to 5 minutes. The broccoli should be charred in spots, cooked, yet still very crisp.
- Wearing oven mitts – silicon if you have them — release the broccoli from the clips. Immediately, sprinkle them with lemon juice and chat masala. Enjoy hot.
- Note: Chat masala is available at most grocery stores in the Indian food section. It has a fair amount of salt in it. If you chose to omit it, sprinkle the broccoli with some finishing salt.