Description
This smashed broccoli with Parmesan turns simple broccoli florets into a crispy, cheesy side dish with golden edges and plenty of flavor. The broccoli is briefly blanched until just tender, smashed directly on a baking sheet, then brushed with garlic-infused extra virgin olive oil and generously topped with Parmigiano Reggiano before roasting. Lemon zest and a touch of mustard add brightness and depth without overpowering the broccoli. Easy to make and delicious warm or at room temperature, this crispy smashed broccoli works as a vegetable side dish, appetizer, or savory snack — and it’s an especially good way to make broccoli a little more exciting.
Ingredients
- 1 head broccoli, washed
- 1 heaping cup of grated Parmigiano Reggiano cheese
- Salt and pepper to taste
- 2 garlic cloves, minced
- 3 tablespoons extra-virgin olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon mustard powder
- Zest of one organic lemon
FOR SERVING (Optional)
- Red Tabasco or Sriracha, Pesto, Lemon wedges or Aged balsamic vinegar
Instructions
- Preparation: Preheat the oven to 200°C / 400°F with a fan setting. For conventional ovens, adjust the temperature to 220°C / 428°F. I use a stainless steel baking sheet, without parchment paper, which helps get these smashed broccoli as close to crispy as possible, without burning them.
- Prepare Garlic-Infused Oil: In a small bowl, whisk together minced garlic, 1/4 teaspoon salt, mustard powder, lemon zest, and olive oil. Set aside.
- Blanch the Broccoli: In a large pot, bring water to a boil and season with 1/2 teaspoon salt. Submerge the broccoli, head side down, into the boiling water. Boil for 4-5 minutes, just until the broccoli begins to soften. It should retain its bright green hue. Once done, transfer the broccoli to a colander to drain and cool.
- Prepare for Baking: Lightly brush a baking sheet with some of the garlic-infused oil. Once the broccoli is cool enough to handle, break it into florets and slice the stem thinly. Pat the florets and stem dry using paper towels. Arrange them on the prepared baking sheet.
- Smash the Broccoli: Using the bottom of a jar, gently press down on each broccoli floret to smash them. If they stick to the jar, gently separate them using a spatula.
- Season and Bake: Brush the smashed broccoli with the garlic-infused oil. Season with salt and pepper. Generously sprinkle grated Parmigiano over each floret. Place the baking sheet in the oven and bake for approximately 15 minutes, or until the broccoli develops golden brown spots.
- Serve: Allow the broccoli to cool for about 5 minutes before serving. These can be enjoyed as an appetizer, snack, or side dish, either warm or cold. For an added touch of flavor, serve with Tabasco, Sriracha, pesto, a squeeze of lemon, or a drizzle of aged balsamic vinegar.
