Ingredients
1 Head of broccoli, washed
1 cup (Heaped cup) Grated parmesan
Salt and pepper, to taste
2 Garlic cloves, minced
3 tbsp Greenleaf EVOO
¼ tsp Salt
½ tsp Dijon mustard
1 Lemon, zest
1
Preheat oven to 200°C (fan) or 220°C (conventional).
2
Combine garlic, salt, Dijon mustard, lemon zest, and olive oil in a small bowl. Set aside.
3
Bring a large pot of salted water to a boil. Submerge broccoli head-side down and cook for 4-5 minutes until tender but bright green. Drain and cool.
4
Break broccoli into florets and slice stems thinly. Pat dry. Arrange on a baking sheet brushed with garlic-infused oil.
5
Smash florets gently with the bottom of a jar. Brush with more garlic oil, season, and sprinkle with parmesan.
6
Bake for 15 minutes until golden. Cool slightly before serving.
Ingredients
Ingredients
1 Head of broccoli, washed
1 cup (Heaped cup) Grated parmesan
Salt and pepper, to taste
2 Garlic cloves, minced
3 tbsp Greenleaf EVOO
¼ tsp Salt
½ tsp Dijon mustard
1 Lemon, zest