Description

Tender steamed broccoli florets smashed flat, brushed with savory garlic paprika olive oil, and roasted at high heat until the edges caramelize into shatteringly crispy parmesan cheese skirts (frico). Finished with fresh lemon zest and red chili flakes.

Ingredients

Scale

2 large heads fresh broccoli (about 1.5 lbs / 700g), cut into medium-large chunky florets with 1-inch stems
3 tablespoons extra virgin olive oil
3 cloves fresh garlic, finely minced (or 1 tsp garlic powder)
1/2 teaspoon smoked paprika
1/2 teaspoon kosher salt (or fine sea salt)
1/4 teaspoon freshly cracked black pepper
3/4 cup (75g) freshly grated Parmigiano-Reggiano cheese (freshly grated from a block for best melt and crisp)
1 pinch crushed red pepper flakes (optional, for gentle warmth)
1 teaspoon freshly grated lemon zest
Fresh lemon wedges, for squeezing
2 tablespoons chopped fresh Italian flat-leaf parsley

Instructions

Preheat Oven & Prep Pan: Position an oven rack in the center position and preheat your oven to 425°F (220°C). Line a large, heavy-duty rimmed baking sheet with unbleached parchment paper. Lightly brush or spray the parchment with 1 teaspoon of olive oil.
Parboil or Steam Broccoli: Bring a large pot of salted water to a rolling boil. Add the broccoli florets and blanch for exactly 3 to 4 minutes, until bright vibrant green and just fork-tender (a fork should pierce the thick stem with slight resistance). Do not overcook or the florets will turn waterlogged and mushy.
Steam-Dry Thoroughly (The Crunch Secret): Drain the broccoli immediately in a colander. Spread the hot florets onto a clean kitchen towel or several layers of paper towels in a single layer. Let them steam and air-dry for 4 to 5 minutes, then gently pat the tops completely dry with paper towels. Removing excess surface moisture is paramount to achieving crunchy edges rather than soggy steamed broccoli.
Smash the Florets: Transfer the dry broccoli florets to the prepared baking sheet, leaving at least 1.5 inches of space between each floret. Using the flat bottom of a heavy glass tumbler, measuring cup, or mason jar, press down firmly and evenly on the center of each floret until it flattens into a 1/2-inch thick disc. If the glass sticks, grease the bottom of the glass with a drop of olive oil.
Brush with Garlic Herb Oil: In a small bowl, whisk together the remaining olive oil, minced garlic, smoked paprika, kosher salt, and black pepper. Generously brush or spoon this infused seasoning oil over each smashed broccoli disc, allowing the oil to seep into the nooks and crevices.
Heavily Shower with Fresh Parmesan: Generously sprinkle the freshly grated Parmigiano-Reggiano over each floret, deliberately allowing plenty of cheese to spill onto the surrounding parchment paper. This excess cheese melts and bakes directly onto the hot baking sheet, transforming into lace-like, ultra-crunchy parmesan frico crisps.
Roast Until Deeply Caramelized: Bake in the preheated oven at 425°F (220°C) for 20 to 25 minutes, until the broccoli edges are browned and blistered, and the parmesan skirts are bubbling, deep golden brown, and delightfully crisp. For extra crunch, switch the oven to broil for the final 60 to 90 seconds, watching closely to prevent burning.
Garnish & Serve Immediately: Remove the pan from the oven and let rest for 2 minutes (this allows the molten cheese skirts to firm up and crisp). Scatter fresh lemon zest, chopped parsley, and red pepper flakes over the top. Serve piping hot with lemon wedges and your favorite garlic aioli or whipped feta dipping sauce!

Notes

Always use a block of Parmigiano-Reggiano and grate it yourself using a microplane or fine box grater. Pre-shredded cheese from plastic bags contains cellulose anti-caking agents that hinder the cheese from melting into thin, crunchy frico lace.

Prep Time: 10 mins
Cook Time: 20 mins
Category: Vegetables
Cuisine: American / Mediterranean