Brocoli écrasé (croustillant, au fromage et plein de saveurs)

Ingrédients

• 25 oz / 700g large broccoli heads - approx 2
• 1.5 tablespoons extra virgin olive oil
• 1-2 garlic cloves grated or minced
• 1 small lemon - zested and juiced
• 1.5 oz / 40g finely grated parmesan cheese
• Good pinch of red pepper flakes - more/or less depending how spicy you like it
• Salt and black pepper to taste

Préparation

1. 1

   Cut the broccoli into florets, approximately all similar in size. Also cut the stem in circles *no wastage

2. 2

   Boil broccoli in a large pot of water with a good pinch of salt, for 3-5 minutes until fork tender but not too soft or overcooked

3. 3

   While the broccoli is cooking, preheat oven to 400℉/200℃ In a small bowl, add the olive oil, garlic, lemon zest and lemon juice, red pepper flakes, salt and black pepper, and mix to combine

4. 4

   Drain the broccoli through a colander and run under cold water, or place in an ice bath to stop it cooking further

5. 5

   Pat the broccoli florets dry using paper towels or a clean kitchen towel, and place them on a baking tray or sheet pan lined with parchment paper. Ensure there is some space in between them

6. 6

   Using a glass, gently press down on each broccoli floret, one at a time to smash them down. Be gentle so they keep in tact

7. 7

   Brush the marinade on the tops of all the broccoli florets and stems so they're coated

8. 8

   Sprinkle all with freshly grated parmesan cheese and bake for 20-25 minutes until they’re golden and sizzlingServe up your crispy Smashed Broccoli with your favorite dish and enjoy!!!