2 medium heads (approximately 1 1/2 - 2 pounds) broccoli
1 teaspoon kosher salt
1 cup plain Greek yogurt
1 tablespoon Dijon mustard
1/4 teaspoon ground black pepper
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon turmeric
Juice of 1 lemon
1 tablespoon vegetable or canola oil
01Heat a grill over medium heat and lightly oil the grates.
02Trim broccoli stems and separate from heads, cutting stems off just below heads. Cut heads into large florets, but make sure they hold together. Peel and slice stems into 1/2 -inch planks.
03In a bowl, add salt, yogurt, Dijon, pepper, chili powder, cumin, coriander, turmeric, lemon juice, and oil and whisk together. Add broccoli and coat well.
04Place broccoli stems and florets on grill and cook until charred, turning occasionally, for 12 to 15 minutes. Transfer to a platter.
The broccoli stems are a bit more fibrous than the florets, so they may need to be cooked for the full 15 minutes while the florets can be taken off the grill after 12 minutes. To speed up the entire grilling process and have broccoli with a softer bite versus crisp-tender broccoli, you can par-boil prior to marinating. To do this, boil a pot of water, add a pinch of salt, then add the broccoli stems and florets. Cook for 1 to 2 minutes, drain, and place broccoli directly into an ice water bath. Then proceed to step 3.