Char-grilled broccoli in a spiced yogurt marinade, paired with a truffle-style aioli for a smoky, creamy finish.
The broccoli is marinated in spiced yogurt, then grilled until the edges blister and char while the stems keep their bite. A rich, earthy truffle-style aioli brings it all together, balancing the smoke with something cool and creamy. Hearty, vegetarian, and full of flavour in every bite.
High heat crisps the florets and adds a deep, smoky flavour.
Yogurt carries the spices into the broccoli and helps it char evenly.
A creamy, earthy aioli that cools the smoke and rounds out each bite.
Broccoli florets are full of small edges and crevices. Over high heat, those edges brown and caramelise first, turning the vegetable’s natural sweetness nutty and smoky while the stems stay tender with a little crunch.
A yogurt and spice marinade, the same base used in tandoori cooking, clings to every floret. It seasons the broccoli all the way through and helps it pick up a deeper, more even char on the grill.
The best tacos balance contrast. Here, charred broccoli and a rich aioli play off each other in every bite.
Aioli is a garlic-based emulsion from the Mediterranean, smooth and rich like a garlicky mayonnaise.
Earthy truffle-style notes deepen the aioli and pair naturally with smoky grilled vegetables.
Grilled broccoli gives the taco real texture and substance, no meat needed.
