Fire-Charred Sweet Baby Broccoli with Santa Maria Aromatics

Ingredients

• 3 bunches sweet baby broccoli, ends trimmed
• 3 tbsp extra virgin olive oil
• 2 tbsp Salted Perfection Santa Maria Select Blend
• 1 tbsp fresh lemon juice
• 1/2 tsp crushed red pepper flakes (optional)

Instructions

1. Preheat your gas grill to medium-high heat, aiming for a steady 400°F. Ensure the grates are clean and well-oiled to prevent the delicate florets from sticking.
2. In a large bowl, toss the sweet baby broccoli with the olive oil and the Salted Perfection Santa Maria Select Blend. The oil is critical here; it acts as a heat-conducting medium, ensuring the seasonings penetrate the surface and the heat is evenly distributed across the irregular shapes of the broccoli.
3. Place the broccoli directly onto the grill grates, perpendicular to the bars so they do not fall through. Close the lid for the first 2 minutes to allow the ambient heat to soften the fibrous stems.
4. Open the lid and use tongs to turn the stalks. You are looking for a dark, localized char on the florets. The garlic and rosemary in the Santa Maria blend will begin to toast, releasing fat-soluble aromatic compounds that coat the greens.
5. Continue cooking for another 3–4 minutes, turning occasionally, until the stalks are tender-crisp and the heads are beautifully browned.
6. Remove from the heat and immediately drizzle with the fresh lemon juice. The acidity cuts through the richness of the oil and brightens the savory notes of the paprika and mustard in the blend.
7. Transfer to a platter and serve immediately while the textural contrast is at its peak. DUNZO!