Ingredients
Scale
- 1 large head of broccoli (or 2 small), cut into florets
- 1½ tablespoons butter (or olive oil for lighter option)
- 3 cloves garlic, minced
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon onion powder
- ½ teaspoon lemon juice (optional)
- ⅓ cup grated Parmesan cheese (freshly grated preferred)
- Crushed red pepper flakes for heat
- Lemon zest for brightness
- Toasted breadcrumbs for crunch
- Vegan Parmesan or nutritional yeast for dairy-free version
Instructions
- Bring a pot of water to a boil. Add broccoli florets and cook 3–4 minutes until bright green and just tender. Drain and set aside.
- In a large skillet, melt butter over medium heat. Add minced garlic and cook for 30 seconds until fragrant (don’t burn).
- Add broccoli to the skillet. Season with salt, pepper, and onion powder. Toss well to coat evenly in garlic butter.
- Turn off heat and sprinkle Parmesan over broccoli. Toss gently until melted and well combined.
- Drizzle with a little lemon juice if desired and serve immediately.
- For Roasted Version: