Ingredients
Scale
- 2 large heads of broccoli, cut into bite-sized florets
- 3 tablespoons extra virgin olive oil
- 1/2 cup finely grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cracked black pepper
- Optional: Red pepper flakes and lemon wedges for serving
Instructions
- Bring a large pot of salted water to a boil. Add the broccoli florets and cook for about 3 to 4 minutes, or until they are bright green and just fork-tender. Do not overcook them, or they will fall apart when you try to smash them. Drain the broccoli well in a colander.
- Pat the broccoli florets very dry using a clean kitchen towel or paper towels. This is a crucial step for achieving crispiness. Place the dried florets in a large mixing bowl and toss with olive oil, garlic powder, onion powder, salt, and pepper until evenly coated.
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper. Spread the broccoli florets out on the sheet, leaving space between them. Use the bottom of a heavy glass or a measuring cup to firmly press down on each floret until it is flattened and “smashed.”
- Sprinkle a generous amount of grated Parmesan cheese over each smashed floret. Aim for a little cheese to fall onto the parchment paper around the edges; this creates those delicious crispy cheese skirts that everyone loves.
- Place the baking sheet in the oven and roast for 15 to 20 minutes. Keep an eye on them—you want the edges to be dark golden brown and the cheese to be crispy. If you want extra crunch, you can broil them for the last 1 to 2 minutes.
- Cook Time: 30 minutes
- Diet: Vegetarian, Low-Carb, Keto-friendly