Crack Broccoli

Roasted broccoli tossed with sliced toasted almonds, red pepper flakes, garlic, lemon juice, and aged pecorino cheese. Aka. ‘crack broccoli’. You won’t be able to stop eating this delicious side dish! Vegetarian and naturally gluten free

INGREDITIONS

•  1 and ½ pounds broccoli crowns (roughly 2 heads)
•  ¼ cup extra virgin olive oil
•  4 garlic cloves, pressed
•  large pinch of dried red pepper flakes
•  ½ teaspoon kosher salt
•  3 tablespoons raw, sliced almonds (with or without skin)
•  2 teaspoons freshly squeezed lemon juice
•  2 – 3 tablespoons freshly grated aged pecorino cheese
•  zest of half a lemon

INSTRUCTIONS

1. Preheat the oven to 475 degrees Fahrenheit. Important Note: I use a separate oven thermometer to ensure that my oven is calibrated properly. The high temperature ensures even and deep caramelization (and extra crispy, flavorful florets!). If your oven runs hot (you can check this by using an oven thermometer) or you prefer less crispy florets, reduce the oven temperature to 425F - 450F and adjust cooking time as necessary.
2. Line a sheet pan with aluminum foil. Trim any dry, tough ends of the broccoli crowns, leaving roughly 2-inches of stalk attached. Slice the broccoli into ½-inch-thick steaks, starting in the center of each broccoli crown and working out to the edges, reserving any small or medium florets that fall off for roasting. Slice any large remaining florets in half lengthwise.
3. In a large bowl, whisk together the olive oil, pressed garlic, and red pepper flakes. Add the broccoli steaks and toss gently until evenly coated. Arrange the broccoli, cut-side down, on the lined sheet pan, setting them apart slightly. Sprinkle with salt.

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