Deviled Broccoli with Parmesan Breadcrumbs

Ingrédients

• 2 tablespoons breadcrumbs (regular or panko)
• 3 tablespoons olive oil
• 2 large garlic cloves (peeled)
• 1/2 pound (250 grams) broccoli crowns/florets (Individual tops cut from the head of broccoli without long stems )
• 1/2 teaspoon red pepper chili flakes
• 1/4 teaspoon salt (or to taste)
• 5 tablespoons Parmesan cheese (grated)

Préparation

1. 1

   Add the breadcrumbs to a small, dry frying pan over low heat. Toss until toasted and just turn golden brown. Transfer to a bowl and allow to cool.

2. 2

   Heat the oil in a large skillet/frying pan over medium low heat. Add the garlic (keep whole) and cook until the oil is fragrant and you can smell the garlic, do not brown. Remove the garlic cloves. You can also grate or finely chop the garlic and leave it in, taking care not to burn it in the oil.

3. 3

   Turn up the heat to medium.

4. 4

   Add the broccoli to the pan along with the chili flakes and salt, toss well in to coat in the oil. If you find the broccoli starting to brown, turn down the heat. Add a couple of tablespoons of water. Cover with a tight lid and steam until the broccoli is tender over low heat, 8-10 minutes, stirring often.

5. 5

   Add the Parmesan cheese to the cooled breadcrumbs and mix well.

6. 6

   When the broccoli is tender, transfer to a large bowl and top with the breadcrumbs. Serve immediately.