You can use any kind of vegetable to char (carrots, broccoli, cauliflower, beets, cabbage, etc). When charring, always remember that you want to cut the veggies into large chunks (also known as steaks) so that it can stand the high heat. If you want a smoke flavor, you can do it over high-heat hardwood charcoal. But if the weather does not permit, you can always do it indoors with a cast iron pan.
3 Heads of broccoli
1/3 Canola Oil
1 Large Lemon
1/3 C Kosher or Sea Salt
2 Tsp Smoked Paprika
1 Tsp Cumin
2 Tsp Coriander
1) Make sure the grill is very hot. If you're using a gas grill, turn it on high and let it warm up for about 15–20 minutes. If you're using hardwood charcoal, make sure you let it burn down so that the coal is white. If you're using a cast iron pan indoors, make sure you open some windows and have your exhaust on high. The cast iron should be to the point where you can see it smoking.
2) Take the veggie and cut it into large chunks. If you're using broccoli heads, cut them into quarters.
3) Lay the broccoli out on a sheet pan and drizzle some canola oil over it and dust it with the salt (be very liberal with the salt).
4) Place the veggies on your heat element (gas grill, charcoal grill, or cast iron). Remember, you are charring the veggies. What you’re doing is allowing the high heat to remove the hydrogen (H) and oxygen (O) from the veggies. If you remember in chemistry class, H2O is water. So don't move the veggies around. You can lift it up to see if it darkened up but don't flip it around too much.
5) After the veggies have charred to your liking, remove it from the head and spread it out on a sheet pan. Squeeze the lemon juice on top of the hot veggies and dust it with the smoked paprika, cumin, and coriander mix.
6) Serve the veggies as a side dish or part of a salad!