Ingredients
Scale
- 2 large heads of broccoli, cut into large florets
- 2 tablespoons extra virgin olive oil
- 1/2 cup freshly grated parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- Optional: Lemon wedges for serving
Instructions
- Bring a large pot of salted water to a boil. Add the broccoli florets and cook for 3 to 4 minutes until they are fork-tender but still bright green. Do not overcook them, or they will turn into mush when smashed. Immediately drain the broccoli and pat it very dry with paper towels. Removing excess moisture is the secret to getting that viral extra-crispy finish.
- Place the dried broccoli florets on a flat surface or a lined baking sheet. Use the bottom of a heavy glass or a mason jar to gently press down on each floret until it is about 1/2-inch thick. In a small bowl, whisk together the olive oil, garlic powder, onion powder, paprika, salt, and pepper. Brush this mixture over each smashed floret, then generously coat the tops with the grated parmesan cheese.
- Preheat your air fryer to 400°F (200°C). Carefully place the smashed broccoli in the air fryer basket in a single layer, ensuring they do not overlap. Cook for 8 to 10 minutes, or until the edges are dark brown and the cheese has formed a crispy golden crust. Remove carefully with a spatula and serve immediately while hot.
- Cook Time: 25 minutes