Grilled Mustard Broccoli

Directions

1. 1.

   Trim broccoli stems, then cut away from heads. Peel stems and slice lengthwise into 1/4"-thick planks. Break up heads into large florets. Cook florets and stems in a large pot of boiling salted water until bright green and crisp-tender, about 2 minutes. Drain, then transfer to a bowl of ice water to cool. Drain and pat dry with paper towels.

2. 2.

   Whisk yogurt, mustard oil, mustard, chili powder, chaat masala, cumin, and turmeric in a large bowl. Add broccoli and toss to coat; season with salt.

3. 3.

   Prepare a grill for medium-high heat; oil grate. Grill broccoli, turning occasionally, until charred in spots, 5–7 minutes. Transfer to a platter.