Aioli-coated florets get gorgeously bubbly and browned on a grill or under the broiler, almost like instant broccoli casserole. Chef Helene Henderson says to serve the broccoli piping hot.
Slideshow: More Broccoli Recipes
1 cup mayonnaise
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 small garlic clove, finely grated
2 3/4 pounds broccoli (3 medium heads), cut into florets, stems reserved for
How to Make It
Preheat the broiler and position a rack 8 inches from the heat. In a large bowl, whisk the mayonnaise with the olive oil, lemon juice and garlic and season generously with salt and pepper. Add the broccoli florets and toss to coat.
Spread half of the broccoli on a large rimmed baking sheet and broil for about 7 minutes, until lightly charred and the edges are crisp. Transfer the charred broccoli to a platter and repeat with the remaining broccoli. Serve right away.
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