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Roasted Garlic Broccoli

I made this dish over the weekend for a dinner we were having with friends and it was a hit. We've even enjoyed the broccoli reheated over the next couple of days.

Prep Time: 20 Minutes | Cook Time: 15 Minutes


  • 1-2 Heads of Broccoli

  • 1 heaping up of parmesan cheese (grated or shredded)

  • 2 cloves of garlic, minced (or a tbsp of already minced garlic)

  • 3 tbsp extra virgin olive oil

  • 1/4 tsp salt

  • 1/4 tsp mustard powder

  • Zest of one lemon (organic is preferable)

  • Salt and pepper to taste


  1. Preheat oven to 400

  2. You're going to blanch your broccoli heads in a large pot. Bring a pot of water to boil and season with 1/2 tsp of salt. Submerge the broccoli head side into the boiling water and boil for 4-5 minutes. This should be just until the broccoli starts to soften but is still a vibrant green color. Transfer the broccoli to a colander to drain and cool.

  3. Mix your garlic-infused oil. In a small bowl, whisk together your garlic, 1/4 tsp salt, mustard powder, lemon zest and olive oil.

  4. Brush your baking sheet with some of the garlic-infused oil.

  5. Once the broccoli is col enough, break it into florets and half any large stems.

  6. Pat the florets dry and arrange them on your baking sheet

  7. Smash your broccoli with the bottom of a glass jar or cup by gently pressing down.

  8. Brush the smashed broccoli with the rest of the garlic infused oil. Salt and pepper to taste.

  9. Generously sprinkle your cheese over each floret.

  10. Place baking sheet in the oven for approximately 15 minutes or until the broccoli starts getting some golden brown spots.


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