Smashed Broccoli with Parmesan

Smashed Broccoli with Parmesan

If you’re searching for innovative methods to cook and present vegetables, look no further than this tempting smashed broccoli recipe. This dish turns each broccoli floret into a crispy, cheesy delight, ensuring every forkful is a gourmet experience.



- Head broccoli - Grated Parmigiano    Reggiano Cheese - Salt and pepper - Garlic cloves, minced - Extra virgin olive oil - Mustard powder - Zest of organic lemon - Optional for serving:    Tabasco, Pesto,    Lemon wedges,    Balsamic vinegar


In a large pot, bring water to a boil and season. Submerge the broccoli, head side down, into the boiling water. Boil for 4-5 minutes, just until the broccoli begins to soften. Once done, transfer the broccoli to a colander to drain and cool.

Blanch broccoli


Prepare the garlic-infused olive oil. Brush a baking sheet with some of the oil. Break broccoli into florets and slice the stem thinly. Pat the florets and stem dry using paper towels. Arrange them on the prepared baking sheet.

Slice 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.



Brush the smashed broccoli with the garlic-infused olive oil. Season with salt and pepper. Generously sprinkle grated Parmigiano over each floret.



Place the baking sheet in a preheated oven at 200°C / 400°F with a fan setting and bake for approximately 15 minutes, or until the broccoli develops golden brown spots.



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.


Tap the link below for full recipe and for another delicious snack idea with Parmigiano Reggiano