Ingredients:

  • 1 lb (450g) fresh broccoli florets
  • 3 tbsp (45ml) extra virgin olive oil
  • 1/2 tsp (3g) garlic powder
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) cracked black pepper
  • 1/2 cup (50g) freshly grated Parmesan cheese

Instructions:

  1. Bring a pot of salted water to a boil. Add broccoli florets and cook for 3–5 minutes until vibrant green and fork-tender but still firm. Drain immediately and pat dry with paper towels.
  2. Place the tender florets on a parchment-lined baking sheet. Using a potato masher or a heavy glass, gently press down on each floret until flattened into a small pancake.
  3. Drizzle the flattened broccoli with olive oil and sprinkle evenly with garlic powder, salt, and pepper.
  4. Generously top each floret with grated Parmesan cheese.
  5. Bake at 425°F (218°C) for 12–15 minutes until the cheese is deep golden brown and the edges of the broccoli are charred.