Smashed Broccoli UltimateRecipeChallenge Our Good Life

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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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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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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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While the water is boiling, prepare the broccoli and other ingredients. In a measuring cup or bowl, whisk together the olive oil, lemon zest, garlic powder, pepper, and salt. Place a steamer basket into the pot over the boiling water. Put the broccoli florets in the basket, cover, and cook for 5 to 7 minutes.

Smashed Broccoli UltimateRecipeChallenge Our Good Life

Prepare Garlic-Infused Oil: In a small bowl, whisk together minced garlic, 1/4 teaspoon salt, mustard powder, lemon zest, and olive oil. Set aside. 3. Blanch the Broccoli: In a large pot, bring water to a boil and season with 1/2 teaspoon salt. Submerge the broccoli, head side down, into the boiling water.

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1. Preheat the oven to 420 degrees Fahrenheit. Mark as complete. 2. Wash, chop and boil broccoli in salted water for 3 minutes or until soft and tender. Mark as complete. 3. Remove from saucepan, rinse with cold water and pat dry with a clean dish towel. Mark as complete.

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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 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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Smashed parmesan broccoli made with garlic, lots of parmesan cheese, then baked until crisp. Served with a creamy tahini ranch dressing.. Sprinkle the baking sheet with a thin layer of shredded parmesan cheese. Then, place the broccoli florets on top of the cheese, spicing them 1" apart. Next, take the bottom of a measuring cup and firmly.

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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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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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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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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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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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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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Cut or break the broccoli crown apart, into florets, and line the florets up evenly across the baking sheet. Whisk all of the dressing ingredients together, in a small bowl, until fully combined. Bake the smashed broccoli for 20-22 minutes, until the edges are crispy and the cheese has fully melted.