Grilled Broccoli with Adobo Lime Marinade
Broccoli takes well to grilling; it's a sturdy vegetable and that takes on deep flavors well. And its structure, with its solid stem and frothy crown, lets your experience a range of textures. The stem gets softer and pleasantly charred, but keeps some muscle, while the crowns turn playfully crunchy.
We were able to repurpose the remaining marinade once we were finished soaking the broccoli, since there's no concerns about cross-contamination when you work with vegetables. We brought the marinade to a boil and made a slurry to thicken it. Remember, when making a slurry with arrowroot, to mix with cold water and add it just at the end of cooking. Otherwise, it can turn clumpy and gummy. Once it's successfully incorporated, you'll have a thick, surprisingly luxe sauce to dress your broccoli in. You'll never look at this vegetable the same way again.
Preparation time includes the amount of time suggested for marination.
- 10 garlic cloves, peeled
- ½ cup pineapple juice
- Juice of 2 limes
- ½ cup olive oil
- 1 Tablespoon Organic Adobo Lime Rub
- Salt and Pepper to taste
- 1 large head of broccoli, cut into large florets
- 1 teaspoon Arrowroot Powder and 2 teaspoons cold water, to make a slurry
- In a food processor, combine the garlic cloves and pineapple juice and pulse until garlic is minced. Add lime juice, olive oil, Organic Adobo Lime Rub, and salt and pepper to taste. Pulse until smooth.
- In a bowl or a bag, place broccoli inside and then add marinade. Let marinate for 3 to 4 hours.
- Heat grill to medium. Place broccoli florets on grill. Cook florets 7-8 minutes per side, turning once.
- In a saucepan, bring the leftover marinade to a boil.
- Add cold water to Arrowroot Powder and stir until completely combined.
- Stir Arrowroot slurry into boiling sauce and mix well. If the sauce thickens too much, thin out with a little extra pineapple juice. Set aside.
- Remove florets from grill and drizzle sauce over top. Serve!
