Brócoli aplastado crujiente con parmesano

Ingredientes

• 4 cups fresh broccoli florets (about 1 large crown or 2 medium)
• 2 Tablespoons water
• 3 Tablespoons olive oil, divided
• 1 1/2 teaspoons kosher or sea salt, divided
• 1 teaspoon garlic powder
• 1/2 teaspoon pepper
• 1/2 teaspoon red pepper flakes
• 3/4 cup freshly shaved Parmesan cheese

Preparación

1. 1

   Preheat the oven to 425° F (218° C) and lightly brush a half sheet pan with 1 Tablespoon of olive oil; set aside.

2. 2

   In a microwave-safe bowl, add the broccoli and water, cover with plastic wrap, and microwave for 3-4 minutes, or until the broccoli stalks are easily pierced with a paring knife but not cooked through.

3. 3

   Uncover, drain, and lay the hot broccoli onto a clean dish towel or a few paper towels for about 3 minutes to allow them to dry and the moisture to evaporate.

4. 4

   Place the broccoli in the pan. Pat them dry again and smash. I find that by placing a piece of parchment paper on top of the broccoli and using the bottom of a measuring cup or a glass, I can press it down easily. You want to go to about 1/2″ thick or less.

5. 5

   Drizzle over the remaining olive oil. Mix the seasonings together and sprinkle them over the smashed broccoli. Top with the shaved Parmesan and pop them into the oven to bake for 20-25 minutes, or until the broccoli is cooked and the cheese is golden brown and crispy.

6. 6

   Remove from the oven and transfer to a paper towel to absorb any oil, then to a cooling rack for another minute to allow the underside to get airflow. Serve with your favorite dipping sauce.

7. 7

   Store any cooled leftovers in an airtight container in the fridge for up to 2 days.