BROCCOLI WITH PANKO PEBBLES AND YUZU BUTTER
Grilling or roasting broccoli and cauliflower brings out a level of richness you never taste when they’re boiled or steamed. There’s a secret to cutting up broccoli and cauliflower to grill them. We don’t start hacking away at the top end of the bundle of florets. You’ll just end up with bits. Read on.
MAKES 2 side-dish servings
TAKES 20 minutes to prep, 8 to 10 minutes to grill
SPECIAL TOOLS Metal grill topper
4 tablespoons Yuzu Butter (page 187)
4 tablespoons Panko Pebbles (page 374)
1 pound broccoli
1/2 teaspoon Morton Coarse Kosher Salt
3 tablespoons vegetable oil
OPTIONAL. Large-grain salt like Maldon if it needs it
1 PREP. Mix the Yuzu Butter and PankoPebbles together. Pour into a frying pan and brown the panko slightly over low heat.
2 BROCCOLI. Slice off about 1/4 inch from the bottom of the broccoli stem where it is woody and probably brown. Cut the stem just above where all the florets branch off so they fall loose. The goal is to break the head down into individual florets that are about the same size so they will cook evenly. Once they are all liberated you can cut some of the bigger ones in half. With a vegetable peeler, scrape the woody bark off the stem. Cut it into 1/8-inchthick coins.
3 STEAM. Place a steamer basket over simmering water and steam the broccoli pieces, covered, for 5 minutes. If you don’t have a steamer basket, dunk the broccoli in a pot of boiling water for about 2 minutes to blanch them. This fixes the color to a bright green and tenderizes the stems. Drain and transfer to a bowl. Sprinkle with the salt and vegetable oil.
4 FIRE UP. Set up your grill for 2-zone cooking and aim for Warp 5 on the direct heat side. Set a metal grill topper on the direct heat side to preheat.
5 GRILL. Lightly paint the topper with oil. Spread the broccoli pieces on the grill topper and cook, lid down, until browned in places, perhaps a tiny bit of char, and crisp-tender, about 10 minutes. Turn with tongs several times.
6 SERVE. Transfer to a platter and scatter the panko over the top. Taste and if it needs more salt, scatter with a large-grain salt such as Maldon.
Grilling or roasting broccoli and cauliflower brings out a level of richness you never taste when they’re boiled or steamed. There’s a secret to cutting up broccoli and cauliflower to grill them. We don’t start hacking away at the top end of the bundle of florets. You’ll just end up with bits. Read on.
MAKES 2 side-dish servings
TAKES 20 minutes to prep, 8 to 10 minutes to grill
SPECIAL TOOLS Metal grill topper
4 tablespoons Yuzu Butter (page 187)
4 tablespoons Panko Pebbles (page 374)
1 pound broccoli
1/2 teaspoon Morton Coarse Kosher Salt
3 tablespoons vegetable oil
OPTIONAL. Large-grain salt like Maldon if it needs it
1 PREP. Mix the Yuzu Butter and PankoPebbles together. Pour into a frying pan and brown the panko slightly over low heat.
2 BROCCOLI. Slice off about 1/4 inch from the bottom of the broccoli stem where it is woody and probably brown. Cut the stem just above where all the florets branch off so they fall loose. The goal is to break the head down into individual florets that are about the same size so they will cook evenly. Once they are all liberated you can cut some of the bigger ones in half. With a vegetable peeler, scrape the woody bark off the stem. Cut it into 1/8-inchthick coins.
3 STEAM. Place a steamer basket over simmering water and steam the broccoli pieces, covered, for 5 minutes. If you don’t have a steamer basket, dunk the broccoli in a pot of boiling water for about 2 minutes to blanch them. This fixes the color to a bright green and tenderizes the stems. Drain and transfer to a bowl. Sprinkle with the salt and vegetable oil.
4 FIRE UP. Set up your grill for 2-zone cooking and aim for Warp 5 on the direct heat side. Set a metal grill topper on the direct heat side to preheat.
5 GRILL. Lightly paint the topper with oil. Spread the broccoli pieces on the grill topper and cook, lid down, until browned in places, perhaps a tiny bit of char, and crisp-tender, about 10 minutes. Turn with tongs several times.
6 SERVE. Transfer to a platter and scatter the panko over the top. Taste and if it needs more salt, scatter with a large-grain salt such as Maldon.
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