Grilled Mustard Broccoli

Ingredients

• 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)

Steps

1. Trim the broccoli stems and cut them away from the heads. Peel and slice the stems lengthwise into ¼"-thick planks, and break the heads into large florets. Boil florets and stems in a large pot of salted water until bright green and crisp-tender, about 2 minutes. Drain, cool in a bowl of ice water, then drain and pat dry with paper towels.
2. Whisk yogurt, mustard oil, mustard, chili powder, chaat masala, cumin and turmeric together in a large bowl. Toss the broccoli in it to coat and season with salt.
3. Prepare the grill for medium-high heat and oil the grate. Grill the broccoli for 5–7 minutes, turning occasionally, until charred in spots, then move to a platter.