Description
Smashed Broccoli with Parmesan is a flavorful and crispy dish that makes a perfect appetizer, snack, or side dish. The combination of garlic-infused oil, Parmigiano Reggiano cheese, and a hint of lemon zest elevates the natural flavors of broccoli.
Ingredients
Units
Scale
Broccoli:
- 1 head broccoli, washed
Garlic-Infused Oil:
- 2 garlic cloves, minced
- 1/4 teaspoon salt
- 1/4 teaspoon mustard powder
- Zest of one organic lemon
- 3 tablespoons extra-virgin olive oil
Other:
- 1 heaping cup of grated Parmigiano Reggiano cheese
- Salt and pepper to taste
- Red Tabasco or Sriracha (for serving)
- Pesto (for serving)
- Lemon wedges or Aged balsamic vinegar (for serving)
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. Use a stainless steel baking sheet.
- Prepare Garlic-Infused Oil: Whisk together minced garlic, salt, mustard powder, lemon zest, and olive oil. Set aside.
- Blanch the Broccoli: Boil water, season with salt, and cook broccoli for 4-5 minutes. Drain and cool.
- Prepare for Baking: Brush baking sheet with garlic-infused oil. Break broccoli into florets, slice the stem, and pat dry. Arrange on the baking sheet.
- Smash the Broccoli: Gently press down on each floret with a jar to smash them.
- Season and Bake: Brush with garlic-infused oil, season with salt and pepper, sprinkle with Parmigiano. Bake for 15 minutes.
- Serve: Cool for 5 minutes before serving. Enjoy warm or cold with optional serving suggestions.
Notes
- Make sure to not overcook the broccoli during blanching to retain its bright green color and crispness.
- Adjust the seasoning according to your preference.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 20mg
