The Best Garlic Parmesan Roasted Broccoli Recipe
- 2 medium head of broccoli see note
- 4 Tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 garlic cloves minced
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs plain or Italian style
- Preheat the oven to 400 degrees F.
- Line a large baking sheet with parchment paper.
- Trim broccoli heads and cut into florets. Cut large florets in half.
- Place broccoli in a large mixing bowl. Add olive oil, salt, pepper, and minced garlic. Toss to coat.
- Add Parmesan cheese and breadcrumbs and toss to coat.
- Spread broccoli on the prepared sheet. If there is any leftover breadcrumb mixture in the bottom of the bowl, sprinkle it over broccoli.
- Roast in a preheated oven for 20 to 25 minutes or until the broccoli is soft and the breadcrumb mixture is golden brown.
Broccoli Caesar salad
- 2 oil-packed anchovy fillets (optional)
- 1 garlic clove, thinly sliced
- ¼ cup fresh lemon juice
- 2 tsp. Dijon mustard
- Kosher salt
- 1 large egg yolk or 2 Tbsp. mayonnaise
- ½ cup extra-virgin olive oil
- 3 Tbsp. grated Parmesan, plus more shaved for serving
- 2 medium heads of broccoli (about 1½ lb.)
- ¼ head of savoy or Napa cabbage
- Finely grated lemon zest (for serving)
- Freshly cracked black pepper
- Using the side of a chef’s knife, mash anchovies, if using, and garlic on a cutting board until smooth paste forms. Transfer paste to a large bowl and whisk in lemon juice, mustard, and a big pinch of salt. Add the egg yolk (or mayonnaise) and whisk until smooth. Gradually add oil, whisking constantly until emulsified. Whisk in 3 Tbsp. grated Parmesan.
- Trim woody ends from broccoli stems, preserving as much stem as possible. Peel any thick stems to expose tender inner cores. Cut off florets as close to the dark green flowers as possible and break into bite-size pieces. Add to bowl with dressing. Starting at the floret ends of the stems, slice very thinly crosswise and add to bowl. Thinly slice cabbage crosswise (you should have about 2 cups) and add to bowl with broccoli. Toss until broccoli and cabbage are combined and evenly coated with dressing; season with salt. Let sit 10 minutes.
- Top salad with shaved Parmesan, some lemon zest, and a few healthy grinds of pepper.
- Do Ahead: Dressing can be made 2 days ahead. Cover and chill.
Broccoli and garlic- ricotta toast
- 1 baguette, sliced ½” thick on a diagonal (about 12 slices)
- 6 Tbsp. extra-virgin olive oil, divided
- 1 head of broccoli, stem peeled, stem and florets chopped into ½” pieces
- 1 head of garlic, cloves separated
- Kosher salt
- 1 Tbsp. honey
- 1 Tbsp. white wine vinegar
- ½ tsp. crushed red pepper flakes
- 1½ cups fresh ricotta
- Freshly ground black pepper
- Place racks in upper and lower thirds of the oven; preheat to 400°. Arrange bread slices in a single layer on a rimmed baking sheet and drizzle with 2 Tbsp. oil. Toss on a baking sheet to coat, then arrange again in a single layer. Place broccoli and garlic on another rimmed baking sheet and drizzle with the remaining 4 Tbsp. oil. Season generously with salt and toss to combine.
- Place broccoli on top rack and bread on the bottom rack and roast until bread is golden brown and crisp, 10–12 minutes. Remove bread from the oven and continue to roast broccoli and garlic, tossing once, until broccoli is browned all over and garlic is tender, another 15–20 minutes. Let cool slightly.
- Meanwhile, whisk honey, vinegar, and red pepper flakes in a small bowl.
- As soon as garlic is cool enough to handle, squeeze cloves out of their skins and mash in another small bowl to form a paste. Add ricotta and mix well; season with salt and black pepper.
- Spread ricotta over toasts and top with roasted broccoli. Arrange on a platter and drizzle with honey mixture.
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