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Grilled Broccoli With Mustard Sauce

Grilled Broccoli With Mustard Sauce

Strangely enough the one food I can always count on Leo eating is Broccoli!

Nothing makes me happier when I see him munching away on one of the green stems or devouring the floret.

Needless to say we have been eating allot of broccoli in our house as a result.

While Leo likes this vegetable plain and simple, Marcelo and I feel the need to dress it up a bit for ourselves.

Since we have the grill going almost every night we've been cooking our vegetables along with everything else outside.

Grilled Broccoli in a Mustard Sauce is the perfect side dish to steak or barbecued chicken. 

Give it a try!



  • 2 small heads of broccoli (about 1½ pounds)
  • Kosher salt
  • ½ cup plain whole-milk Greek yogurt
  • 1 tablespoon mustard oil or olive oil
  • 1 tablespoon whole grain mustard
  • 1½ teaspoons Kashmiri chili powder or paprika
  • 1 teaspoon chaat masala
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • Vegetable oil (for grill)


  1. Trim & peel broccoli stems, then cut away from heads. Slice lengthwise into ¼"-thick planks. Break up heads into large florets.
  2. Cook florets and stems in a large pot of boiling salted water until bright green and crisp-tender, about 2 minutes. 
  3. Drain, then transfer to a bowl of ice water to cool. Drain and pat dry with paper towels.
  4. Whisk yogurt, mustard oil, mustard, chili powder, chaat masala, cumin, and turmeric in a large bowl. 
  5. Add broccoli and toss to coat; season with salt.
  6. Prepare a grill for medium-high heat; oil grate. 
  7. Grill broccoli, turning occasionally, until charred in spots, 5–7 minutes. 
  8. Transfer to a platter


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