Grilled Mustard Broccoli

This is not your average side dish recipe: The broccoli is slathered in a spiced yogurt sauce, then grilled for even more flavor.




  • 2 small heads of broccoli (about 1½ pounds)

  • Kosher salt

  • ½ cup plain whole-milk Greek yogurt

  • 1 tablespoon mustard oil or olive oil

  • 1 tablespoon whole grain mustard

  • 1½ teaspoons Kashmiri chili powder or paprika

  • 1 teaspoon chaat masala

  • 1 teaspoon ground cumin

  • 1 teaspoon ground turmeric

  • Vegetable oil (for grill)




Trim broccoli stems, then cut away from heads. Peel stems and slice lengthwise into ¼"-thick planks. Break up heads into large florets. Cook florets and stems in a large pot of boiling salted water until bright green and crisp-tender, about 2 minutes. Drain, then transfer to a bowl of ice water to cool. Drain and pat dry with paper towels.

  • Whisk yogurt, mustard oil, mustard, chili powder, chaat masala, cumin, and turmeric in a large bowl. Add broccoli and toss to coat; season with salt.

  • Prepare a grill for medium-high heat; oil grate. Grill broccoli, turning occasionally, until charred in spots, 5–7 minutes. Transfer to a platter.


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