Honey-Sriracha Grilled Broccoli

Hi everyone! What a week we’ve had. I was muted on Instagram last week as part of the #amplifymelanatedvoices campaign and therefore did not share any recipes or original content. I spent that time listening, learning, criticizing, judging, forgiving, and everything in-between as I took a long, hard look at myself and my privilege as a white female. I’m excited to be back sharing recipes I love, but I know that our fight isn’t over just because a week has come and gone. Our fight is daily. Our fight is behind the scenes. Our fight is HARD. We’ve got to do the work.

This recipe is an ode to the popular #meatlessmonday because it can literally be served as a main course. I cut the broccoli heads in large halves strategically, so they resemble more like a substantial piece of meat rather than the typical way of serving it in florets. You could also make this recipe with cauliflower and it would be very similar.

When I’m craving a boat-load of vegetables, I’ll eat this broccoli dish as-is with some rice and lots of tender herbs (cilantro, dill, basil, etc.), but Jeff prefers a real protein and often opts for a salmon filet thrown on the grill right next to the broccoli (and marinated the same way as well).

The sauce is super versatile, thick, and packed with flavor. Because the sauce spends some time in a saucepan reducing and concentrating all those delicious flavors, I use low sodium soy sauce (or coconut aminos). If you don’t have low-sodium soy sauce, consider adding a few tablespoons of water before reducing to counteract the saltiness of the finished product. If your sauce still comes out too salty once you reduce it, you can also add another splash of honey, lime juice, or water and it should help. Balancing flavors is so fun, isn’t it?

I hope you enjoy this unique broccoli dish, whether you’re a vegetarian or not. One quick note- if you want to make this dish vegan, simply swap out the honey for a vegan liquid sweetener alternative! If you make this recipe, don’t forget to share your thoughts and tag me in your photos @theardentcook on Instagram! Enjoy!


2 heads broccoli, halved

6 tbsp coconut aminos or low-sodium tamari, divided

4 tbsp sriracha

3 tbsp olive oil, divided

4 tbsp honey

Juice of 1 lime, divided in half

2 cloves garlic, minced


  1. Wash and trim the base of two heads broccoli. Thoroughly dry them.
  2. Cut each head in half through the stem, so you are left with 4 halves in total.
  3. Place the broccoli halves in a large bowl and toss with 2 tbsp olive oil and 3 tbsp soy sauce. Let sit.
  4. Preheat your grill or grill pan to high heat. While the grill preheats, make the honey-sriracha sauce.
  5. In a medium bowl, combine garlic, 6 tbsp soy sauce, sriracha, honey, half of the lime juice, and 1 tbsp olive oil. Whisk to combine.
  6. In a small saucepan over medium heat, reduce the sauce until it is slightly thickened and glossy, approximately 3-5 minutes. Whisk often so the sauce doesn’t burn. Remove sauce from the heat and whisk in the other half of the lime juice.
  7. Grill the broccoli, flipping once until it is charred and tender, approximately 5-7 minutes. If the broccoli is starting to burn too much, allow it to continue cooking on the top rack of the grill until cooked through.
  8. Transfer the broccoli to a serving plate and pour over the sauce. Top with tender herbs such as cilantro, Thai basil, and/or dill. Enjoy!