Ingredients
Method
- Bring a large pot of water (about half full) to a rolling boil. While it heats, trim the broccoli into bite-size florets. Add them to the boiling water and cook for 2 to 3 minutes, until they turn vivid green. Drain immediately and rinse under cold water to stop the cooking. Let the florets drain well, then pat them thoroughly dry with a clean kitchen towel.
- Preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper. Scatter about 1 tablespoon of grated parmesan into small mounds on the paper, making one mound for each broccoli floret. Set a floret directly on top of each cheese pile.
- Using the flat bottom of a sturdy glass or mug, press down firmly on each broccoli piece to smash it into a flat, rustic patty. Sprinkle the tops evenly with lemon pepper seasoning.
- Bake for 25 to 30 minutes, until the edges are browned and the cheese is bubbly and crisp. Let rest on the baking sheet for a minute or two, then serve warm and enjoy.
Nutrition
Notes
For the crispiest results, dry the florets thoroughly before smashing; extra moisture will make them steam instead of crisp. If you want a dairy-free version, use a vegan parmesan alternative, though it may not brown the same. Leftovers can be stored in an airtight container in the fridge for up to 3 days, but they are best enjoyed fresh out of the oven. To make ahead, prep the florets and cheese mounds on the sheet, then refrigerate until ready to bake. Don't overcrowd the baking sheet: leave a little space between each smashed floret for even browning. The lemon pepper seasoning adds plenty of salt, so taste before adding extra salt. Serve alongside grilled chicken, fish, or with a squeeze of fresh lemon for extra brightness.