All too often, people turn their noses up at broccoli, scarred by memories of a bitter flavour and a ghastly mushy consistency from past cooking disasters. However, broccoli can be a superb addition to your meal, brimming with essential nutrients, vitamins and fibre, but this vegetable may not be everyone’s cup of tea.
For those who aren’t broccoli enthusiasts, there’s a great way to cook it to transform the green vegetable into a delectable side dish. Classically-trained chef Molly Adams shared her “favourite” broccoli recipe with Simply Recipes and claimed everyone in her family eats. Instead of boiling broccoli, Molly recommends roasting it with cheese and turning it into something similar to a “smashed potato”.
The chef likes to par-boil the broccoli on the stove, then smash it and transfer it to the oven.
Molly suggested “doubling the recipe”, as she was able to eat an entire tray the first time she made this.
Ingredients
One large head broccoli, tough stalk trimmed and discarded, then cut into large florets
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Salt, to taste
One tablespoon olive oil
Half a cup of parmesan cheese
Method
Start by preheating the oven to 220C/200C Fan/Gas Mark 7 before placing a large rectangle piece of grease-proof paper on a baking tray. The parchment should be at least as big as the pan.
The next step is to steam the broccoli and Molly’s method results in an easier clean-up.
Place the florets on one half of the paper and add two to three ice cubes to the side next to the florets. Season with salt to taste. Fold the empty half of the parchment up and over the broccoli, and then seal it into a packet by tightly rolling the edges of the paper.
Cook for 15 minutes, then remove from the oven. Carefully open the packet (watch out for steam) and smooth the paper out.
Spread the broccoli out onto the full sheet of paper and use a kitchen towel to gently blot any residual water left on the parchment.
Next, using the bottom of a measuring cup or a mug, gently smash the broccoli so it is flat on both sides but still intact. Brush each side with the olive oil.
Sprinkle each flattened floret with the grated cheese, then roast until the parmesan is golden brown and crisp, about another 15 minutes.
If the cheese isn’t browning as much as you’d like, turn the temperature up to 230C/210C Fan/Gas Mark 8 and keep a very close eye on it.
Let the broccoli cool on the baking sheet tray for two to three minutes before serving.