Side Dish
Crispy Smashed Broccoli
VegetarianGluten-free
A delightful side dish featuring tender broccoli florets smashed flat and roasted until gloriously crispy, with a savory, cheesy crust.
Side Dish
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.
30 mlOlive oil
5 mlGarlic powder
5 mlSalt
2½ mlBlack pepperMise en Place: Preheat your oven to 200°C (400°F). Bring a large pot of salted water to a rolling boil. Measure out 30 ml olive oil, 5 ml garlic powder, 5 ml salt, and 2½ ml black pepper.
500 gBroccoli floretsBoil the 500 g broccoli florets in the prepared boiling water for 5-7 minutes, until they are tender-crisp.
500 gBroccoli floretsDrain the broccoli florets thoroughly in a colander and set aside.
30 mlOlive oil5 mlGarlic powder5 mlSalt2½ mlBlack pepperCombine 30 ml olive oil, 5 ml garlic powder, 5 ml salt, and 2½ ml black pepper in a small bowl. Whisk until well mixed.
Line a large baking sheet with parchment paper.
100 gGrated cheeseSprinkle half of the 100 g grated cheese evenly over the parchment paper in roughly the areas where you will place the broccoli.
500 gBroccoli florets100 gGrated cheeseArrange the boiled broccoli florets florets stem-side down on top of the sprinkled grated cheese, leaving some space between each floret.
100 gGrated cheeseSprinkle the remaining grated cheese generously over the top of the broccoli florets.
500 gBroccoli florets30 mlOlive oilSpoon the olive oil mixture evenly over each broccoli florets floret, ensuring some coats the top of the cheese.
500 gBroccoli floretsUsing the bottom of a small ramekin or cup, firmly smash each broccoli florets floret flat, creating a wider surface area.
500 gBroccoli florets100 gGrated cheeseBake for 20-25 minutes, or until the broccoli florets is deeply golden brown, crispy, and the grated cheese is melted and caramelized.