Side Dishby RobinImported from Instagram
Crispy Smashed Broccoli
A delightful side dish featuring tender broccoli florets smashed flat and roasted until gloriously crispy, with a savory, cheesy crust.
Side Dishby RobinImported from Instagram
A delightful side dish featuring tender broccoli florets smashed flat and roasted until gloriously crispy, with a savory, cheesy crust.
% GDA = share of an average adult's daily reference intake (2000 kcal). Values are estimates and may vary.
2 tbspOlive oil
1 tspGarlic powder
1 tspSalt
½ tspBlack pepperMise en Place: Preheat your oven to 200°C (400°F). Bring a large pot of salted water to a rolling boil. Measure out 2 tbsp olive oil, 1 tsp garlic powder, 1 tsp salt, and ½ tsp black pepper.
500gBroccoli floretsBoil the 500g broccoli florets in the prepared boiling water for 5-7 minutes, until they are tender-crisp.
Broccoli floretsDrain the Broccoli florets thoroughly in a colander and set aside.
2 tbspOlive oil1 tspGarlic powder1 tspSalt½ tspBlack pepperCombine 2 tbsp olive oil, 1 tsp garlic powder, 1 tsp salt, and ½ tsp black pepper in a small bowl. Whisk until well mixed.
Line a large baking sheet with parchment paper.
100gParmesanSprinkle half of the 100g parmesan evenly over the parchment paper in roughly the areas where you will place the broccoli.
Broccoli floretsParmesanArrange the boiled Broccoli florets florets stem-side down on top of the sprinkled Parmesan, leaving some space between each floret.
ParmesanSprinkle the remaining Parmesan generously over the top of the broccoli florets.
Broccoli floretsOlive oilSpoon the Olive oil mixture evenly over each Broccoli florets floret, ensuring some coats the top of the cheese.
Broccoli floretsUsing the bottom of a small ramekin or cup, firmly smash each Broccoli florets floret flat, creating a wider surface area.
Broccoli floretsParmesanBake for 20-25 minutes, or until the Broccoli florets is deeply golden brown, crispy, and the Parmesan is melted and caramelized.