- 2 small heads broccoli (or 1 head broccoli and 1 head cauliflower).
- Kosher salt to taste.
- 1 cup coconut milk.
- 1tbsp olive oil.
- 2 tbsp galangal sauce.
- 3 tsp chili powder/paprika.
Trim broccoli head, break up heads into florets.
Whisk 1/2 cup of coconut milk, 1 tbsp galangal sauce, 1/5 tsp chili powder, oil, season with salt. Add broccoli in this mixture.
Grill medium-high heat until charred in spots (5-7 min).
In a bowl, mix 1 cup of coconut milk, 1 tbsp galangal sauce, 1/5 tsp chili powder, and salt to taste. Drizzle this sauce on top of grilled broccoli.
Serve 4 people.