Mayo-Grilled Broccoli

Broccoli is delicious with a little char from the grill, but often that high, direct heat can render the vegetable tough and dry. Enter mayonnaise: The silky emulsion of eggs and oil sticks to the nubby florets and insulates them, ensuring that the broccoli gets tender, rich and sweet while also developing deep charred flavor and crispy bits. Plus the mayonnaise acts as a nonstick coating and seasoning, all in one. (It also works beautifully on grilled proteins.) Be sure to cut the head of broccoli into large, long florets, including the stem, and lay them perpendicularly across the grill grates so they don’t fall into the fire.

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Ingredients

Ingredient Substitution Guide

Nutritional analysis per serving (4 servings)

457 calories; 45 grams fat; 7 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 27 grams polyunsaturated fat; 12 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 5 grams protein; 522 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Preparation

Step 1
Place the broccoli florets in a very large mixing bowl that fits the florets with plenty of room. Add the mayonnaise and red pepper flakes, if using, and mix well with your hands, ensuring that the broccoli is coated in mayonnaise, in all the nooks and crannies.
Step 2
Preheat a charcoal or gas grill with two heat zones: one side hot and one side cooler. For a gas grill, turn the burners on one side to high and leave the burners on the other side off. For a charcoal grill, pile all the coals to one side.
Step 3
Using tongs, lay all the florets on the hot, direct-heat side of the grill, laying the florets perpendicular to the grates so that they don’t fall in. Close the lid and let the broccoli cook undisturbed, until well browned on the bottoms, 2 to 3 minutes. Open the lid and flip each floret, moving any florets that are not getting well-browned to a hotter spot. Close the lid and cook for 1 to 2 minutes more. The broccoli should be charred in spots and deeply browned.
Step 4
Move all the broccoli to the cool side of the grill, close the lid and grill until the broccoli looks a bit limp, on the tender side of crisp-tender, 3 to 5 minutes. Transfer the broccoli back to the mixing bowl. Season with the lemon juice and salt to taste and serve.