Ingredients:

  • 680g broccoli florets, cut into uniform bite-sized pieces
  • 30ml extra virgin olive oil
  • 2.5g sea salt
  • 1.5g freshly cracked black pepper
  • 3 cloves garlic, finely minced
  • 50g Parmigiano-Reggiano, finely grated
  • 25g panko breadcrumbs
  • 1.5g red pepper flakes
  • 15ml fresh lemon juice

Instructions:

  1. Preheat your oven to 200°C. Ensure broccoli florets are completely dry; pat with a kitchen towel if necessary to prevent steaming.
  2. In a large mixing bowl, toss the broccoli florets with olive oil, sea salt, black pepper, and minced garlic until evenly coated.
  3. Spread the broccoli in a single layer on a large rimmed baking sheet, ensuring the flat sides of the florets are facing down for maximum browning.
  4. Roast for 15 minutes. Remove the pan and sprinkle evenly with grated Parmigiano-Reggiano, panko breadcrumbs, and red pepper flakes.
  5. Return to the oven for an additional 5 minutes until the cheese forms a golden-brown, shattering crust.
  6. Remove from the oven and drizzle with fresh lemon juice before serving immediately.