Crispy smashed broccoli with parmesan
Serves: 6
Prep time: 10 minsTotal time: 
Recipe photograph by Kris Kirkham
Crispy smashed broccoli with parmesan
A layer of crispy golden cheese takes a standard broccoli side dish to new heights
Serves: 6
Prep time: 10 minsTotal time: 
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Nutritional information (serving)
Calories
110Kcal
Fat
7gr
Saturates
3gr
Carbs
3gr
Sugars
2gr
Fibre
3gr
Protein
7gr
Salt
0.2gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 500g broccoli, cut into chunky florets
- 2 tbsp olive oil
- 2 garlic cloves, crushed
- 60g parmesan*, finely grated
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6. Bring a large saucepan of water to the boil and add the broccoli. Cook for 4-5 minutes until just tender. Drain and set aside to cool slightly. Pat dry with kitchen towel.
-
Brush a large baking tray with a little of the oil, then mix the garlic with the rest of the oil. Place the broccoli on the tray then, using the bottom of a glass, press each floret down so it flattens slightly. Drizzle over the garlic oil then scatter the cheese over each floret. Season well with black pepper and roast for 25 minutes, or until the cheese is crisp and golden. Serve with the lasagne.
*Use vegetarian cheese if required.
