Ingredients:

  • 2 large heads of broccoli, cut into medium-sized florets
  • 2 liters water
  • 1 tsp sea salt
  • 3 tbsp extra virgin olive oil
  • 0.5 cup freshly grated parmesan cheese
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 0.25 tsp black pepper
  • 0.5 fresh lemon, juiced

Instructions:

  1. Boil the water: Fill a large pot with 2 liters of water and add 1 tsp sea salt.
  2. Par cook the greens: Add the florets to the boiling water for 3-4 minutes until they turn vibrant green and feel tender crisp.
  3. Drain thoroughly: Pour the broccoli into a colander and let it sit for a minute.
  4. Dry the florets: Pat the broccoli with a clean kitchen towel.
  5. Prepare the tray: Preheat your oven to 220°C and line a baking sheet with parchment paper.
  6. Perform the smash: Place florets on the tray and use a heavy glass to press down until they are about 1cm thick.
  7. Mix the oil: In a small bowl, whisk 3 tbsp olive oil, garlic powder, smoked paprika, and black pepper.
  8. Season the veg: Brush the oil mixture over each smashed piece, then sprinkle the 0.5 cup of parmesan evenly.
  9. Roast to perfection: Bake for 15-20 minutes until the cheese is bubbling and the edges are dark brown.
  10. Add the finish: Squeeze the 0.5 lemon over the hot tray.