Smashed Broccoli

Servings: servings

Calories: 97cal

Preheat oven to 400 F.
Cut broccoli into large florets, then cut florets in half so that each piece has a flat side.
Bring a pan of water to a boil over medium-high heat. Drop broccoli in and allow it to begin boiling again, then cook for 3-4 minutes, just enough to make them fork tender. You don’t want them too soft.
Drain the broccoli then lay on paper towels to allow any excess liquid to be absorbed.
Meanwhile line a baking pan with parchment paper. Place each floret, flat side down, onto the parchment. Use the flat bottom of a drinking glass to “smash” each floret.
Combine garlic powder, onion powder, paprika, and salt. Sprinkle onto florets.
Sprinkle each floret with grated parmesan cheese.
Bake for 15-20 minutes.

5 from 3 votes

To cut a broccoli crown into florets, place the crown on a cutting board with the stem facing up and trim off the thick center stem. Holding the crown steady, make small cuts around the base of the florets to separate them, using your hands to gently pull them apart.
We found that using the bottom of a drinking glass was easiest to smash with. It’s important that you don’t overcook the broccoli when boiling. If the florets are too tender then they’ll end up “smushed” not “smashed”. You want them tender enough to pierce, that’s how you’ll know they’re ready to be smashed and baked.

Course: Side Dish

Cuisine: American

Prep Time15

Cook Time25

Total Time40