A homemade version of the Girl and the Goat grilled broccoli from chef, Stephanie Izard's restaurant in Chicago. One bite and you'll never want to eat broccoli any other way.
Prep Time30 minutesmins
Cook Time20 minutesmins
Total Time50 minutesmins
Course: Side Dishes
Cuisine: American
Keyword: Girl and the Goat grilled broccoli, gluten-free grilled broccoli, grilled broccoli
Assemble the cream cheese sauce first by combining the heavy cream, 1/4 cup blue cheese crumbles, sugar, salt and pepper flakes in a small sauce pot over medium heat. Stir until the blue cheese crumbles melt. Remove from heat and add the yogurt and remaining blue cheese into the sauce, stir until well combined and set aside.
Make the vinaigrette by combining all ingredients except olive oil in a small food processor blender. With the machine running, slowly pour in the olive oil. Turn off and set aside.
Make the crisps by melting the butter and vinaigrette in a small skillet over medium heat. Once melted, add the puffed millet, toss to coat in the butter mixture and toast until crispy and starting to turn golden. Remove from heat and set aside.
Toss the broccoli florets and 1/2 cup vinaigrette in a medium bowl until well coated. Grill broccoli on an indoor grill pan or outdoor grill until charred on each side.
To serve, spread the blue cheese sauce on the bottom of a serving plate. Place the grilled broccoli on top and garnish with the toasted crisps. Best eaten immediately.