Enough of broccoli being a humble vegetable. Get ready to take broccoli to a whole new level! In today’s quick and easy recipe, we’re turning ordinary broccoli into a cheesy, crispy delight. Join me for a burst of flavor that will leave you craving more!

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What you’ll need for parmesan-roasted broccoli:

– 2 medium-sized broccoli florets
– Freshly grated zest from a lemon
– One lemon juiced
– 1 Tsp kosher salt
– 1 Tsp garlic powder
– ½ Tsp freshly ground pepper
– 1 cup freshly grated parmesan

Trim the bottom of two medium-sized broccoli florets and immerse them for 5 min in boiling water. Cool them off in ice-chilled water. Once cooled, drain them in a colander. Be gentle with the florets; they’ll break easily. For the vinaigrette, grate the zest of a lemon. Next, juice the lemon. Add the extra virgin olive oil, salt, and garlic powder. Mix the vinaigrette with a whisk and set aside.
Cut the bottom stem on the broccoli florets, then break off the florets. Use a knife to separate them into medium size chunks. Place florets on a parchment-lined cookie sheet and keep them apart.
Use the bottom of a cup to smash the florets gently. Don’t overflatten. Push only as much as you can. Brush each piece with the vinaigrette and sprinkle the grated parmesan on top.

Place in a 400 F (204 C) oven for 22-25 minutes or until the parmesan is nicely crusted and crispy.