Democracy Dies in Darknessclock35 minscourseSideStart CookingComment on this storyAdd to your saved recipesBy Ellie Krieger

Mounds of grated parmesan cheese are baked to form crunchy golden disks beneath tender, lightly smashed broccoli florets. The cheese acts as a savory platform for each piece of broccoli, staying a bit pliable where it touches the vegetable, and forming a deep brown, crunchy matrix around it. It’s a simple way to elevate broccoli to a wow-inspiring side dish.

Storage: The broccoli-parm pieces are best served warm; they do not refrigerate well.

From cookbook author and registered dietitian nutritionist Ellie Krieger.

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Ingredients

measuring cup

Servings: 4

Directions

Time Icon Active: 20 mins| Total: 35 mins

  • Step 1

    Position a rack in the middle of the oven and preheat to 350 degrees. Line a large sheet pan with parchment paper.

  • Step 2

    Bring a large pot of water to a boil over high heat. Add the broccoli and cook until bright green and just fork tender, about 2 minutes. Drain and pat dry.

  • Step 3

    Place a little mound of parmesan (a scant tablespoon) onto the parchment. Put a piece of the broccoli on top of the cheese, then use the bottom of a glass to press it down, crushing the broccoli to flatten it a bit into the cheese. Repeat with the remaining cheese and broccoli.

  • Step 4

    Brush the top of each piece of broccoli with the oil and sprinkle with the garlic powder and pepper.

  • Step 5

    Transfer to the oven and roast for 7 to 8 minutes, or until the cheese has browned and crisped around the broccoli (it will still be a bit soft under the florets). Remove from the oven and let rest on the pan for 5 to 10 minutes. It will crisp further as it cools. Use a metal spatula to transfer each piece to plates (3 pieces per serving) and serve warm.

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    Nutritional Facts

    (3 pieces)

    • Calories

      108

    • Fat

      8 g

    • Saturated Fat

      3 g

    • Carbohydrates

      4 g

    • Sodium

      232 mg

    • Cholesterol

      13 mg

    • Protein

      7 g

    • Fiber

      1 g

    • Sugar

      2 g

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    From cookbook author and registered dietitian nutritionist Ellie Krieger.

    Tested by Anna Luisa Rodriguez.

    Published January 24, 2024

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