Description
This Smashed Broccoli with Parmesan recipe offers a delightful twist on traditional steamed broccoli by incorporating a garlic-infused olive oil and a generous sprinkle of Parmigiano Reggiano cheese. Blanched and gently smashed, the broccoli is baked to achieve a tender yet slightly crispy texture, enhanced with vibrant lemon zest and optional spicy or tangy toppings like red Tabasco, Sriracha, pesto, or aged balsamic vinegar. Perfect as a nutritious side dish with a sophisticated flavor profile.
Ingredients
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
Cheese and Seasonings
- 1 heaping cup of grated Parmigiano Reggiano cheese
- Salt and pepper to taste
Optional Toppings
- Red Tabasco or Sriracha
- Pesto
- Lemon wedges or Aged balsamic vinegar
Instructions
- Preparation: Begin with preheating your oven to 200°C (400°F) and prepare a baking sheet by brushing it lightly with some of the garlic-infused olive oil later created.
- Prepare Garlic-Infused Oil: In a small bowl, whisk together the minced garlic, salt, mustard powder, lemon zest, and extra-virgin olive oil thoroughly to infuse the flavors which will be used to brush the broccoli and baking sheet.
- Blanch the Broccoli: Bring a large pot of salted water to a boil. Submerge the whole head of broccoli in the boiling water for 4-5 minutes until it is tender but still crisp. Drain the broccoli well to remove excess water.
- Prepare for Baking: On the prepared baking sheet, break the broccoli into individual florets and slice the stem into manageable pieces. Arrange them spaced out on the sheet.
- Smash the Broccoli: Using the palm of your hand or the bottom of a sturdy glass, gently press down on each floret to smash it lightly, increasing the surface area for roasting and flavor absorption.
- Season and Bake: Brush all the broccoli pieces generously with the garlic-infused olive oil. Season with additional salt and pepper to taste, then sprinkle the grated Parmigiano Reggiano evenly over the top. Place in the preheated oven and bake for about 15 minutes until the cheese melts and the edges of the broccoli become crisp.
- Serve: Remove from the oven and allow the smashed broccoli to cool slightly for about 5 minutes before serving. Offer with optional toppings such as red Tabasco or Sriracha for heat, pesto for herbaceous depth, or lemon wedges and aged balsamic vinegar for acidity and sweetness.
Notes
- Blanching helps retain the vibrant green color and tender-crisp texture of the broccoli before smashing and baking.
- Smashing the broccoli increases the surface area, enhancing crisping and flavor absorption during baking.
- Parmigiano Reggiano adds a savory, nutty depth that crisps beautifully in the oven.
- Make sure to drain the broccoli thoroughly after blanching to avoid soggy results.
- This dish pairs well with grilled meats, pasta, or can be enjoyed as a flavorful vegetarian side.
- Adjust seasoning and optional toppings to suit your taste preferences.
