Ingredients:

  • 1 large head of broccoli (or 2 small heads), cut into florets (approximately 500g/1.1 lbs)
  • 2 tablespoons olive oil (30ml)
  • Salt and freshly ground black pepper, to taste
  • ½ teaspoon garlic powder (2.5ml) (optional)
  • ¼ cup grated Parmesan cheese (25g)
  • 2 tablespoons breadcrumbs (30g) (optional, for extra crunch – panko breadcrumbs work particularly well!)
  • Lemon wedges, for serving (optional)

Instructions:

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease.
  2. Bring a pot of salted water to a boil. Add broccoli florets and cook for 3-4 minutes, until bright green and slightly tender.
  3. Drain the broccoli in a colander. Let cool for a minute or two so you can handle it without burning yourself.
  4. Arrange the broccoli florets on the prepared baking sheet. Using the bottom of a glass or jar, gently press down on each floret to flatten it slightly.
  5. Drizzle the smashed broccoli with olive oil. Sprinkle with salt, pepper, and garlic powder (if using). Top each piece with grated Parmesan cheese and breadcrumbs (if using).
  6. Roast in the preheated oven for 15-20 minutes, or until the edges are crispy and the cheese is golden brown and bubbly.
  7. Serve hot, with a squeeze of fresh lemon juice, if desired.