We all know we should eat more veg, but sometimes, chomping your way through a bowlful of broccoli can seem more of a chore than a pleasure.
Limp, insipid, tasteless broccoli is an all too common complaint… luckily, there’s a solution at hand. Griddled broccoli is a revelation… the high temperature of the griddle cooks broccoli quickly and easily, allowing it to retain its succulence while upping its flavor to the max.
If you don’t believe me, why not grab your griddle and try one of these delicious recipes for yourself?
Cooking Broccoli on a Griddle 101
The Easiest Ever Griddled Broccoli Recipe
For the quickest and simplest vegetable dish you could wish for, try this foolproof griddled broccoli recipe. Delicious as an accompaniment, it also makes a light but satisfying lunch when served with an extra sprinkling of cheese and a chunk of crusty bread.
Cooking time: <10 minutes
- 2 pounds of fresh broccoli
- 2 tablespoons olive oil
- Freshly ground black pepper
- Sea Salt
- Grated Parmesan cheese
- 1. Bring a large pot of salted water to the boil.
- 2. Prepare a large bowl of iced water.
- 3. While the water heats, prepare the broccoli. Wash, strip the stalks of their outer layer (or remove entirely if you prefer), then slice each floret in half lengthwise.
- 4. Once the water is boiling, add the broccoli and blanch for 3 minutes.
- 5. Remove the broccoli from the pan and submerge it in the iced water to halt the cooking process.
- 6. Remove the broccoli and rest on kitchen paper to dry.
- 7. While the broccoli dries, preheat the griddle to a medium high heat.
- 8. Brush the dried broccoli lightly with olive oil and season with salt and pepper.
- 9. Lay the broccoli on the griddle, cut side down.
- 10. Allow to cook until golden brown (around 3-4 minutes), flip, and cook on the other side for 1 minute.
- 11. Remove from the heat and serve immediately with a sprinkling of Parmesan cheese.
The Easiest Griddled Beef and Broccoli
Fancy a delicious, healthy meal in less than 30 minutes? If so, try this super easy, incredibly tasty Asian inspired beef and broccoli dish. Ready in less time than it takes to order a takeaway, it makes a great midweek dinner.
Cooking time: 25 minutes
- 1/2 cup soy sauce
- 2 tbsp brown sugar
- 1 teaspoon fresh ginger, finely grated
- I read chili, medium heat
- 1/2 cup beef broth
- 3 tbsp cornstarch
- 1 tbsp garlic, minced
- 2 tbsp olive oil
- 1 lb. flank or skirt steak, thinly sliced
- 5 cups broccoli florets
- 1 cup onion, thinly sliced
- 1. Whisk together the soy sauce, brown sugar, chili, ginger,1 tbsp cornstarch and beef broth. Set aside.
- 2. Mix 2 tbsp of cornstarch with the garlic and 2 tbsp water. Add the steak and turn over in the mix to ensure an even coating.
- 3. Add 2 tbsp of oil to the griddle and cook the coated beef over a medium high heat for 3-4 minutes, or until cooked all the way through. Stir frequently.
- 4. Remove the beef from the griddle and set aside.
- 5. Add the broccoli and onions to the griddle and cook for 3-5 minutes or until tender.
- 6. Add the beef back into the griddle alongside the broccoli and onions and pour in the beef broth mixture.
- 7. Cook for a further 3-5 minutes, or until the sauce has thickened.
- 8. Serve over a bed of rice or noodles.
The Easiest Griddled Broccoli with Chili and Soy
If you’re home alone and fancy a quick, warming dish that won’t ruin your waistline, try this tasty, nutritious dish of griddled broccoli with a spicy chili and soy dressing. For a filling meal, add some flaked salmon and serve over a bed of jasmine rice.
Cooking time: <10 minutes
- 85g/ 3 oz broccolini/ tender stem broccoli
- 1 tbsp light olive oil
- 1 tbsp balsamic vinegar
- 2 tbsp soy sauce
- 1 medium heat red chili, thinly sliced
- 3 tbsp chervil, chopped (can be substituted with 1 ½ tbsp parsley and 1 ½ tbsp of tarragon)
- 1 tbsp sesame oil
- 1. Preheat the griddle pan on a medium high heat.
- 2. Lightly brush the broccoli with the olive oil.
- 3. Add the broccoli to the griddle and cook for about 3 minutes, or until golden brown, turning occasionally.
- 4. While the broccoli cooks, mix the remainder of the ingredients in a bowl.
- 5. Turn out the broccoli onto a serving plate and drizzle over the dressing. Serve while still hot.
The Best Griddled Broccoli with Almonds
Simple, quick, and nutritious, this easy vegetable dish makes an ideal accompaniment to a main meal. The almonds do a wonderful job of bringing out the natural nuttiness of the broccoli, while the addition of chili adds an unexpected kick.
Cooking time: 15 minutes
- 2 heads of broccoli
- 2 medium heat red chilies, thinly sliced
- 100 ml olive oil
- 4 garlic cloves, thinly sliced
- 3 tbsp toasted almonds
- Sea salt and freshly ground black pepper to season
- Thinly sliced lemon wedges to serve
- 1. Divide the broccoli into florets.
- 2. Bring a pan of boiling water up to boiling point, add the broccoli and blanch for 3 minutes.
- 3. Drain the broccoli and transfer to a bowl of iced water to stop the cooking process.
- 4. Drain and leave to dry on kitchen paper.
- 5. Preheat the griddle to a medium high heat.
- 6. Once the broccoli has dried completely, toss it in 40 ml of olive oil. Season generously with salt and pepper.
- 7. Add the broccoli to the griddle and cook for around 4 minutes (or until just golden brown), turning occasionally.
- 8. While the broccoli cooks, add the remaining oil to a saucepan along with the garlic and chili. Cook over a medium heat until the garlic starts to brown.
- 9. Just before turning out the broccoli, add the garlic and chili mix. Mix and cook for a further minute.
- 10. Turn the broccoli out onto a serving platter and scatter with the toasted almonds and lemon slices.
- 11. Serve while still warm.
The Best Griddled Broccoli Pancakes
Fancy a delicious treat without the guilt? Try these tasty pancakes with a savory yogurt dip… great as a snack, and a firm favorite with kids as a wholesome after- school bite.
Cooking time: 20 minutes
For the pancakes
- 1 cup broccoli florets
- 1 clove garlic minced
- 1 small onion diced
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 cup milk (whole)
- 1 egg
- 1 tablespoon chopped, fresh chervil
- 5 fresh chives
- Butter, for greasing
- Salt and freshly ground black pepper to season
For the dip
- 1 cup plain yogurt
- 1 tablespoon minced fresh chives
- ¼ teaspoon garlic powder
- ¼ teaspoon kosher salt
For the Dip
- 1. Combine the ingredient in a bowl and set aside.
For the Pancakes
- 1. Add the broccoli, garlic and onion to a blender. Pulse until finely chopped.
- 2. Add the flour, baking powder, milk and egg to the broccoli mix. Blend on a medium speed until it forms a thick batter.
- 3. Mix in the chervil and chives and season with salt and pepper.
- 4. Thoroughly grease the surface of the griddle with butter and preheat on a medium high heat.
- 5. Spoon 2 tablespoons of batter per pancake onto the griddle, cook for 3 minutes, flip, and cook for a further 2 minutes.
- 6. Transfer the pancake to a plate and repeat the process until all the batter is used. Keep the cooked pancakes warm by covering with aluminum foil.
- 7. Serve while still warm alongside the yogurt dip.
Simple Ideas for Griddled Broccoli
Make the broccoli extra special by topping with a squeeze of lemon juice and a helping of cheese- grated Parmesan adds a lovely, savory kick, but slices of goat’s cheese are equally delicious.
Mix things up by replacing some of the broccoli in a recipe with an equal amount of cauliflower. Cauliflower cooks in the same amount of time as broccoli, and will add a lovely, colorful contrast to the finished dish.
Toss the cooked broccoli in a tablespoon of sesame oil and a handful of your favorite shredded herbs just before serving.
Use your imagination: transform a simple dish into an exceptional one with the addition of Italian seasoning, curry powder, steak seasoning, taco seasoning… anything you like. Add the flavoring to the broccoli before cooking in place of salt and pepper.
Drizzle the cooked broccoli with balsamic vinegar for a new taste sensation.