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Ingredients
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Marinade & Topping
Broccoli & Florets
Finishing & Optional Garnish
Method
Marinade & Topping
Make the marinade
In a medium bowl, combine Greek yogurt, grated Parmesan, mayonnaise, lemon juice, Dijon mustard and red pepper flakes. Mince or grate the garlic and add it along with salt and black pepper. Whisk until smooth and homogeneous.
Taste the marinade and adjust seasoning — add a little more lemon for brightness, salt for seasoning, or red pepper flakes for heat.
Broccoli & Florets
Prepare broccoli
Trim the broccoli into even, bite-sized florets. Pat dry with paper towels — removing surface moisture helps char rather than steam.
Toss with oil and marinade
Place florets in a large bowl. Drizzle with the olive oil and toss to coat. Add about three-quarters of the prepared marinade to the bowl and toss thoroughly so each floret is evenly coated. Reserve the remaining marinade for basting and serving.
Preheat grill
Preheat a gas grill to medium-high (about 400–450°F / 200–230°C). If using a charcoal grill, prepare for direct high heat with coals spread evenly. For indoor cooking, preheat a cast-iron grill pan over medium-high heat.
Chargrill the florets
Arrange florets on the hot grill or grill pan in a single layer, cut sides down when possible. Cook without moving for 3–4 minutes until well-charred on the bottoms. Flip and cook another 3–4 minutes until tender-crisp and charred in spots. During the last 1–2 minutes, brush with some of the reserved marinade and sprinkle about half of the optional shredded cheese if using, allowing it to melt.
If florets are large and exterior is charring faster than interior is cooking, move to a cooler part of the grill for 2–3 minutes to finish through by indirect heat.
Finishing & Optional Garnish
Finish and serve
Transfer chargrilled florets to a serving platter. Spoon any remaining marinade over the florets. Sprinkle the remaining shredded cheese, lemon zest and chopped parsley on top. Taste and finish with a small pinch of flaky salt or another squeeze of lemon if desired.
Serve warm as a side dish, appetizer, or toss with pasta or grain for a main. Leftovers keep 3 days refrigerated in an airtight container; reheat briefly on a hot skillet or under the broiler to re-char.