2/3 cup mayonnaise
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 small garlic clove, finely grated
2-3/4 pounds broccoli (3 medium heads), cut into florets, stems reserved for another use, or cauliflower florets
Preheat the broiler and position a rack 8 inches from the heat. In a large bowl, whisk the mayonnaise with the olive oil, lemon juice and garlic and season generously with salt and pepper. Add the broccoli florets and toss to coat.
Spread half of the broccoli on a large rimmed baking sheet and broil for about 7 minutes, until lightly charred and the edges are crisp. Transfer the charred broccoli to a platter and repeat with the remaining broccoli. Serve right away.
Need more broccoli recipes? Try these:
Roasted Broccoli with Seasoned Breadcrumbs
Creamy Roasted Broccoli Soup
How would I reheat this recipe for Shabbos lunch?
Rewarm uncovered. Its better Friday evenings but I rewarm it during the week and its delicious that way. Remember no cover.