Ingredients:

  • 1.5 lbs fresh broccoli florets, trimmed and dried
  • 2 cloves garlic, finely minced
  • 3 tbsp extra virgin olive oil
  • 0.5 cup freshly grated parmesan cheese
  • 0.5 cup shredded low-moisture mozzarella
  • 0.25 cup panko breadcrumbs
  • 0.5 tsp sea salt
  • 0.25 tsp red pepper flakes
  • 0.5 tsp onion powder
  • 1 lemon, cut into wedges for serving

Instructions:

  1. Preheat your oven to 425°F (220°C). Prepare a large rimmed baking sheet with parchment paper or a silicone mat.
  2. Wash the broccoli florets and pat them thoroughly dry with a clean kitchen towel to ensure maximum crispness.
  3. In a large mixing bowl, toss the broccoli florets with olive oil, minced garlic, sea salt, onion powder, and red pepper flakes until evenly coated.
  4. Spread the seasoned broccoli on the baking sheet in a single layer, ensuring pieces are not overcrowded.
  5. Bake for 12–15 minutes until the edges of the broccoli begin to turn a dark, nutty brown.
  6. Remove the tray from the oven and sprinkle the parmesan cheese, shredded mozzarella, and panko breadcrumbs evenly over the florets.
  7. Return to the oven for an additional 5 minutes or until the cheese has formed a golden-brown, crispy crust.
  8. Serve immediately with fresh lemon wedges.