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1. Preheat oven to 450 degrees F and bring a large pot of salted water to a boil. 2. Boil the florets for 2 minutes, then dry. Add the broccoli florets to the boiling water and set a timer for 2 minutes. Pull it out with a strainer and place the florets on a kitchen towel to cool a bit.
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Blanch the broccoli as above. Drain and pat dry completely. Make the seasoning mix. Preheat the air fryer to 390F/ 195C for 3-5 minutes. Remove the air fryer basket and line the bottom with a parchment paper. Smash the broccoli florets and transfer them to the air fryer basket in a single layer.
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Preheat broiler to high. Bring a few inches of water to a boil in a large pot fitted with a steamer basket. Steam broccoli until just tender, about 3 minutes. Spread broccoli on a large rimmed baking sheet. Using the bottom of a Mason jar or sturdy glass, flatten each floret. Drizzle with oil and sprinkle with salt and pepper.
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Arrange the broccoli in an even layer across the baking sheet. Roast the broccoli for 18 to 21 minutes, until the stems are easily pierced by a fork, then place it on a stable heat-safe surface. Use a sturdy, flat-bottomed jar or glass to smash each piece of broccoli, to the point that the stems splay out a bit.
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Step 1 Prepare a large ice bath. In a large pot of boiling salted water, blanch broccoli until bright green and just tender, about 2 minutes. Drain broccoli then immediately transfer to ice bath.
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Toss to combine. Arrange broccoli in a single layer. Use the bottom of a cup or container to gently press down on the broccoli, flattening each floret. Sprinkle Parmesan over the broccoli. Bake broccoli for about 10 minutes. To brown the cheese, broil the broccoli for 5 minutes. (Bake for 10 minutes, broil for 5).
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Boil broccoli in salted water for 3-5 minutes (until fork tender) Preheat oven to 400°F/200°C. Make the marinade with olive oil, garlic, lemon zest and lemon juice, red pepper flakes, salt and black pepper. Whisk! Drain broccoli through a colander and run under cold water, or place in an ice bath to stop it cooking.
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Preheat oven 400ºF. Line a baking sheet with parchment paper and set aside. To blanch broccoli, add florets to boiling water and cook until soft yet firm, 5 minutes only (longer than 5 minutes will leave them too mushy). Drain in a colander and let cool/dry. Position the broccoli florets in a single layer on the lined baking sheet.
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Toss to coat. Lay the broccoli in a single layer on a baking sheet. Using the bottom of a glass cup, smash each floret until they are about ½ inch thick or less. Sprinkle parmesan cheese on each floret. Bake in the preheated oven for 20-25 minutes, until the parmesan is lightly browned and the broccoli is cooked.
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Microwave for 2 minutes. Transfer the steamed broccoli to a stack of paper towels, or clean kitchen towel, to dry out. Next, prepare the seasoned butter. Start by melting the butter in a saucepan on the stove over medium-high heat. Once the butter has melted, stir in lemon juice, crushed garlic and steak seasoning.
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Transfer to a bowl and mix well with the marinade. Next, heat a skillet with some olive oil on medium heat. Add broccoli in an even layer to skillet. Work in batches if needed. Allow to cook until the bottom side is crispy and golden-brown, about 3-4 minutes. Flip and repeat on the other side, about 3 minutes.
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Take a small shot glass and smash the broccoli pieces down gently but firmly. Sprinkle the tops with salt, onion powder and a little garlic powder. Transfer to the oven and bake for 25-30 minutes or until the cheese has turned golden brown and the broccoli is turning crispy. Allow to cool slightly and then break apart to serve.
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Remove the broccoli from water and place in an ice bath or run under cold water. Add the broccoli florets to a large bowl and toss gently with olive oil, minced garlic, lemon juice, salt, and pepper. Line a sheet pan with parchment paper or a silicone baking mat, and arrange broccoli on the pan in an even layer.
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Directions. Preheat the oven to 400 F. Fill a pot or pan with about 2-inches of water and bring it to a low boil. Then fit a steamer basket with the broccoli florets over the bottom pot and reduce.
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Add broccoli to baking sheet and gently pat dry with paper towel. Gently smash the broccoli using the bottle of a drinking glass. Drizzle oil over broccoli then sprinkle spices to coat. Sprinkle parmesan cheese on top then bake in oven for 20-25 minutes or until cheese is lightly browned and broccoli is cooked.
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Instructions. Boil: Bring a large pot of water (about ½ full) to a boil. Cut broccoli into bite-sized florets. Add broccoli to the water and cook for 2 to 3 minutes, until bright green. Drain immediatley and rinse under cold water. Dry broccoli well by letting it drain then patting with a clean towel.
