Grilled Broccoli Recipe

Prep the broccoli

Preheat a grill or grill pan over medium-high heat (about 425°F / 220°C). Trim the broccoli crown into 1–2 large pieces so the stem side is flat and the florets stay attached. Pat dry thoroughly.

Season

Brush both sides of the broccoli pieces with 2 tablespoons olive oil and sprinkle evenly with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper.

Grill

Place broccoli cut-side down on the hot grill. Cook, undisturbed, 4–6 minutes until well charred on the cut face. Flip and grill an additional 3–5 minutes until florets are tender-crisp and browned in spots. Total grilling time ~8–11 minutes depending on thickness. Remove from heat and transfer to a serving plate.

Toast breadcrumbs

While broccoli grills (or in a small skillet just after removing broccoli), heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add 3 tablespoons breadcrumbs and cook, stirring frequently, 2–3 minutes until golden and crisp. Transfer breadcrumbs to a small bowl.

Cook anchovy and garlic

In the same skillet over medium-low heat, add the finely chopped anchovy fillets (3) and 1 teaspoon minced garlic. Cook, stirring, 1–2 minutes until anchovies melt into the oil and garlic is fragrant but not browned.

Combine topping

Return toasted breadcrumbs to the skillet with the anchovy mixture. Add 1 teaspoon lemon zest, 1 tablespoon lemon juice, 1 tablespoon chopped parsley and 1/4 teaspoon red pepper flakes. Stir to combine and warm through for 30 seconds. Taste and adjust seasoning; anchovies are salty so add no more salt unless needed.

Spoon the warm breadcrumb-and-anchovy mixture evenly over the grilled broccoli, pressing lightly so some topping adheres. If desired, sprinkle 2 teaspoons grated Parmesan or Pecorino over the top.

Serve immediately with lemon wedges on the side for additional squeezing. Leftovers keep refrigerated in an airtight container up to 2 days; reheat briefly in a hot oven to refresh the topping.