Ingredients
- Kosher salt to taste
- 16 ounces broccoli florets
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon black pepper
- 3/4 teaspoon garlic powder
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon red pepper flakes optional
- Lemon zest or a squeeze of lemon juice to finish, optional
Instructions
- Preheat your oven to 400°F. In a large pot, bring water to a boil with some salt. Add the broccoli florets and cook for 3-4 minutes until they are just tender. Drain the broccoli and let it cool slightly.
- Pat the broccoli dry using paper towels. Spread the florets on a baking sheet lined with parchment paper. Using the bottom of a glass, gently press down on each floret until it flattens to about 1/2 inch thick.
- Drizzle the smashed broccoli with olive oil and sprinkle with salt, black pepper, and garlic powder. Then, evenly top with the grated Parmesan cheese (and red pepper flakes, if using). Bake in the preheated oven for 20-30 minutes until the cheese is golden and the edges of the broccoli are crispy. Optionally, finish with lemon zest or a squeeze of lemon juice before serving.
