Ingredients:

  • 2 large heads of broccoli (approx. 500g), cut into large florets with 1-inch stems
  • 3 tbsp extra-virgin olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1/2 cup freshly grated parmesan cheese
  • 1/2 lemon, zested

Instructions:

  1. Steam the 500g of broccoli florets for about 4 minutes until they are bright green and fork tender. Do not overcook them here or they will turn to mush when you smash them. Drain well.
  2. Preheat oven to 200°C. Pat the steamed broccoli completely dry with a kitchen towel. Arrange florets on a parchment-lined baking tray. Use the bottom of a heavy glass to press down firmly on each floret until it is roughly 1 cm thick.
  3. Drizzle flattened florets with olive oil and toss gently with garlic powder, paprika, salt, and pepper. Sprinkle the parmesan generously over each floret. Roast for 15 minutes until the cheese is bubbling and dark golden brown.