Ingredients
Scale
- 2 large heads of broccoli, cut into medium florets
- 2 tablespoons extra virgin olive oil
- 1 cup freshly grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cracked black pepper
- 1/4 teaspoon red pepper flakes (optional)
- Fresh lemon wedges for serving
Instructions
- Bring a large pot of salted water to a boil. Add the broccoli florets and blanch them for about 3 to 4 minutes until they are bright green and fork-tender. Do not overcook them until they are mushy. Drain the broccoli thoroughly in a colander and pat them dry with a clean kitchen towel or paper towels. Removing excess moisture is the secret to achieving maximum crispiness.
- Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper. In a large mixing bowl, toss the dried broccoli florets with olive oil, garlic powder, onion powder, salt, and pepper. Ensure every floret is evenly coated. Spread the broccoli across the prepared baking sheet, leaving enough space between each piece so they do not steam in the oven.
- Use the flat bottom of a heavy glass or a small mason jar to press down firmly on each broccoli floret. Flatten them until they are about 1/2 inch thick. If the broccoli sticks to the glass, lightly coat the bottom of the glass with a bit of oil. Once smashed, sprinkle a generous amount of grated Parmesan cheese over each piece, ensuring some cheese falls onto the parchment paper to create those crispy “skirts.”
- Place the baking sheet in the oven and roast for 15 to 20 minutes. Keep a close eye on them during the last few minutes; you want the cheese to be golden brown and the edges of the broccoli to look charred and crispy. Remove from the oven and let them sit for 2 minutes to allow the cheese to firm up. Serve immediately with a squeeze of fresh lemon juice.
- Cook Time: 35 minutes