
Preheat oven to 200°C (fan) or 220°C (conventional).
Combine garlic, salt, Dijon mustard, lemon zest, and olive oil in a small bowl. Set aside.
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.
Break broccoli into florets and slice stems thinly. Pat dry. Arrange on a baking sheet brushed with garlic-infused oil.
Smash florets gently with the bottom of a jar. Brush with more garlic oil, season, and sprinkle with parmesan.
Bake for 15 minutes until golden. Cool slightly before serving.
Ingredients
Directions
Preheat oven to 200°C (fan) or 220°C (conventional).
Combine garlic, salt, Dijon mustard, lemon zest, and olive oil in a small bowl. Set aside.
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.
Break broccoli into florets and slice stems thinly. Pat dry. Arrange on a baking sheet brushed with garlic-infused oil.
Smash florets gently with the bottom of a jar. Brush with more garlic oil, season, and sprinkle with parmesan.
Bake for 15 minutes until golden. Cool slightly before serving.