Grated Broccoli With Parmesan Food

ROASTED BROCCOLI WITH PARMESAN

Steps:

• Preheat your oven to 400 degrees F.
• Peel the outer layer of the broccoli stalks. Cut the broccoli lengthwise keeping the stalk and broccoli florets intact. (The long broccoli spears should resemble trees.) Arrange in a single layer on a baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Toss to coat and roast until nicely caramelized, about 15 minutes. Turn broccoli over and sprinkle with grated the Parmesan. Cook until the Parmesan melts, about 5 minutes. Transfer to a serving bowl or platter and serve immediately.

PARMESAN BROCCOLI

Steps:

• Drop the broccoli florets into a pan of boiling salted water. Bring back to the boil, cook for 3-5 mins until tender, then drain.
• Melt the butter in a large frying pan and, once sizzling, add the broccoli. Season with salt and pepper and sprinkle in as much of the parmesan as you want to use. Gently stir the florets in the cheese and butter. Scatter on a little more grated parmesan to serve.

GARLIC ROASTED BROCCOLI WITH PARMESAN CHEESE

Steps:

• Preheat your oven to 425 degrees F.
• Wash the broccoli and cut it into bite-sized pieces. Place the broccoli on a large rimmed baking sheet.
• Mince the garlic and toss it in with the broccoli.
• Drizzle 3 tablespoons extra virgin olive oil over the broccoli, then season with coarse black pepper and kosher salt.
• Bake in the oven for 20-25 minutes until the broccoli is tender.
• Toss in lemon juice, parmesan cheese, and 1 tablespoon olive oil; serve immediately.

CRISPY PARMESAN BROCCOLI

Steps:

• Preheat the oven to 400 degrees F.
• Combine the broccoli, garlic, 1 tablespoon oil and some salt and pepper in a medium bowl. Add the remaining tablespoon oil to coat the bottom of a large ovenproof skillet, preferably cast iron. Add the cheese in an even layer followed by the broccoli. Roast until the broccoli is slightly browned and the cheese is golden brown and crispy, about 15 minutes.
• Meanwhile, combine the ranch, sriracha, lime zest and juice in a small bowl. Remove the skillet from the oven and drizzle the sauce all over the broccoli.

BROCCOLI PARMESAN FRITTERS

Steps:

• Prepare your broccoli: Separate the florets from the biggest stem(s). Cut the florets into 1-inch chunks. To prepare the stems, I like to peel them, as the skin can be thick and doesn't cook quickly, then slice them into 1/2-inch lengths. You should have about 3 cups of chopped broccoli total.
• Steam the broccoli until tender but not mushy: Use whatever method you prefer. Drain the broccoli, then set it aside to cool slightly.
• In the bottom of a large bowl, lightly beat your egg. Add the flour, cheese, garlic, salt and pepper. Then, add the somewhat cooled broccoli and, using a potato masher, mash the broccoli just a bit. You're looking to keep the bits recognizable, but small enough (1/4- to 1/2-inch chunks) that you can press a mound of the batter into a fritter in the pan. Once mashed a bit, stir or fold the ingredients together the rest of the way with a spoon. Adjust seasonings to taste.
• Heat a large, heavy skillet over moderate heat. Once hot, add a good slick of oil (I usually use a mix of olive and vegetable oil), about 2 to 3 tablespoons. Once the oil is hot (you can test it by flicking a droplet of water into it; it should hiss and sputter), scoop a two tablespoon-size mound of the batter and drop it into the pan, then flatten it slightly with your spoon or spatula. Repeat with additional batter, leaving a couple inches between each. Once brown underneath, about 2 to 3 minutes, flip each fritter and cook on the other side until equally golden, about another 1 to 2 minutes.
• Transfer briefly to paper towels to drain, then to a serving plate if you'll be eating them shortly or a baking sheet in a 200 degree oven if you'd like to keep them warm for a while until needed. Repeat with remaining batter, adding more oil as needed.

ROASTED BROCCOLI WITH PARMESAN

Steps:

• Preheat the oven to 425°F. Line a baking sheet with parchment paper and set aside.
• Wash and dry the broccoli head and then cut it in smaller pieces. If some florets are too big, cut them in half, so they all will be about the same size for even baking.
• Transfer the florets to a baking sheet. Season with salt, freshly cracked black pepper, and garlic powder. Drizzle olive oil and toss to evenly cover each piece.
• Bake at 425°F for about 20-25 minutes, or until they are cooked through and have a slight char on the edges.
• Take out of the oven and sprinkle some freshly grated Parmesan cheese and toss to evenly cover.

GRATED BROCCOLI WITH PARMESAN

Steps:

• Peel and grate the broccoli stems.
• Shred the cheese.
• Heat the oil in a large frying pan over medium heat.
• Add the grated broccoli stems and 3/4 tsp salt and toss to coat.
• Cover, reduce heat and cook, stirring occasionally, until tender, about 10-15 minutes.
• Stir in the red-pepper flakes and cook 1 minute.
• Stir in the parmesan and serve.

ROASTED BROCCOLI + CAULIFLOWER WITH PARMESAN

Steps:

• Preheat your oven to 425 degrees f. and line 2 large baking sheets with parchment paper.
• Place your prepared broccoli and cauliflower florets into a large bowl.
• Drizzle with the oil, lemon juice and sprinkle with the seasonings. Toss very well to get all pieces evenly coated.
• Arrange the florets into a single layer onto your prepared baking sheets.
• Roast for 18-20 minutes, flipping halfway, until tender-crisp and lightly browned.
• As soon as your broccoli and cauliflower is done to your liking, remove from the oven and sprinkle with the grated parmesan cheese.
• Sprinkle with chopped parsley and enjoy!

ROASTED BROCCOLI WITH PARMESAN

Steps:

• Rinse the broccoli florets and pat dry
• Toss the broccoli with the salt, garlic powder, onion powder, and enough olive oil to coat. Massage it with your hands to incorporate the oil and spices into the broccoli
• Place the broccoli onto a baking sheet
• Roast at 425 for 15 minutes
• Toss and stir the broccoli with the fresh parmesan cheese
• Roast an additional 15 minutes, checking to stir if necessary, until browned and crispy on the edges