Charred Whole Broccoli



  • 1.2kg Whole Young Broccoli (trimmed, stem peeled)
  • 75ml Olive Oil
  • Salt
  • Pepper


  1. Preheat your oven to broil on high.
  2. Fill a large pot with water, add a generous amount of sea salt and heat under high heat until rapidly boiling.
  3. Place your broccoli in batches into the boiling salted water for 3-4mins, until bright green and cooked al dente.  Remove and place it on a colander to steam and drain off the excess water.
  4. While still hot, dress your parboiled broccoli in olive oil and season with salt and pepper.
  5. Place your broccoli in a single layer on a wide surface baking sheet/pan and place inside the oven under the broiler for 7-8mins.  Turning once, while in the oven.
  6. Remove your broccoli from the oven, and place your broccoli onto a large serving dish/platter.


  • This is a really simple and delicious recipe that really highlights the flavour of young fresh broccoli, with the only ingredients being broccoli, olive oil, salt and pepper.
  • There’s only two real key points to this recipe, getting good quality young fresh broccoli and cooking it correctly and not over or undercooking it.
  • For the broccoli, you want broccoli that have bright green and tight compacts heads, firm bodies and aren’t too large.  Avoid broccoli that has loose, discoloured (yellow) florets and limp branches.  
  • In regards to cooking, you want a quick intense blast of heat to singe the edges and capture that charred flavour into the broccoli.  In Chinese cooking, we call it “wok hei” (translation: wok breath) that is the distinct taste and flavour imparted onto food from a hot wok.  Basically we’re trying to replicate and capture this flavour into our broccoli. 


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