Charred Broccoli with Black Garlic Vinaigrette


Charring broccoli on the stovetop brings out its sweet, nutty flavors, which pair perfectly with an ultra-savory black garlic vinaigrette.

Charred Broccoli with Black Garlic Vinaigrette

Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Thom Driver

Active Time:
30 mins
Total Time:
40 mins
4 servings

Crisp-tender charred broccoli is tossed with a thick, umami-rich vinaigrette and sprinkled with salty feta and sunflower seeds. Black garlic cloves give the dressing a sweet, tangy, balsamic-like flavor that pairs well with the earthiness of the dried shiitake mushrooms. For an extra-hearty dish, pile the broccoli on a bed of creamy labneh or tzatziki. Black garlic cloves can be found at specialty grocery stores or online at


Black Garlic Vinaigrette

  • 2/3 cup rice vinegar

  • 1/3 cup water

  • 1/2 ounce dried shiitake mushrooms (about 4 mushrooms) (from 1 [1-ounce] package) 

  • 1/4 cup black garlic cloves

  • 1 1/2 tablespoons light brown sugar

  • 1 1/2 teaspoons grated garlic (from 4 garlic cloves)

  • 3/4 teaspoon kosher salt, plus more to taste

  • 1/4 cup grapeseed oil

Charred Broccoli

  • 4 cups packed fresh broccoli florets (from 3 small heads broccoli [about 14 ounces])

  • 1/4 cup grapeseed oil, divided

  • Labneh or tzatziki (optional)

  • 1 ounce feta cheese, crumbled (about 1/4 cup)

  • 2 tablespoons salted roasted sunflower seed kernels


Make the black garlic vinaigrette:

  1. Combine vinegar, 1/3 cup water, and mushrooms in a small microwavable bowl; cover with plastic wrap. Microwave on high 3 minutes. Let stand, covered, at room temperature until mushrooms are soft, about 10 minutes. Transfer to a blender; add black garlic, brown sugar, grated garlic, and salt. Process until finely chopped, about 30 seconds. With blender running, drizzle in oil, and process until smooth, about 1 minute, stopping to scrape down sides as needed.

Make the charred broccoli:

  1. Bring a large saucepan of salted water to a boil over high. Fill a large bowl with ice water. Add broccoli to boiling water, and cook until bright green and crisp-tender, about 2 minutes. Transfer broccoli to ice water, and let stand until cool, about 1 minute. Drain well. Place broccoli on a clean kitchen towel; let stand until ready to use.

  2. Heat 2 tablespoons grapeseed oil in a large skillet over medium-high. Place half of broccoli in skillet, and cook, without stirring, until very caramelized and deeply charred on one side, 2 to 3 minutes. Flip florets over, and cook until charred, 2 to 3 minutes. Transfer to a large bowl. Repeat procedure with remaining 2 tablespoons oil and remaining broccoli florets.

  3. Toss broccoli with 1/4 cup black garlic vinaigrette, and season with additional salt to taste. Spread labneh or tzatziki, if using, on a serving platter, and top with broccoli. Sprinkle evenly with feta and sunflower seed kernels.

To Make Ahead

Black garlic vinaigrette can be stored in an airtight container in the refrigerator for up to 1 week. Serve leftovers with hearty greens or include as a dip with a charcuterie board.

Related Articles