Grilled Broccoli with Lemon and Flaxseeds
This hardly counts as a recipe, because when it comes down to it, I'm really just suggesting a different way of cutting broccoli. Slicing these polyphenol powerhouses into pencil-thin cross sections presents and entirely unique mouth feel – more sleek and flat against the tongue, with an agreeable floret-to-stalk ratio. Grilled, they take on deliciously smoky undertones.
Extra-virgin olive oil
Fine-grain sea salt
• Prepare a medium-hot grill – not too hot as you want the broccoli to cook, not char. If the temperature is right, you should be able to hold your hand a few inches above the grate for 4 to 5 seconds.
• Cut each head of broccoli into ¼-inch crosswise sections, about as thick as a pencil, and toss gently with a generous splash of extra-virgin olive oil and a bit of salt.
• Place the slices in a grill basket and grill for a few minutes with the grill covered to keep moisture in and protect the broccoli from drying out. Flip and grill for 1 or 2 more minutes.
• Arrange on a platter and top with a drizzle of olive oil, a generous squeeze of lemon juice, and salt to taste. Finish with a sprinkling of ground flaxseeds.
From Supernatural Cooking by Heidi Swanson