Crispy Smashed Broccoli

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This might become your new favorite side dish!

Our Crispy Smashed Broccoli is about to become your new favorite way to enjoy this nutritious veggie. Perfectly crispy on the outside and tender on the inside, this recipe is a game-changer for broccoli lovers and skeptics alike. Even if you’re not usually a fan of broccoli, we think this dish will surprise you!

Bonus: it can be made ahead of time and easily reheated, making it a convenient and delicious addition to any meal. Give it a try—you might just find yourself craving broccoli in a new way!

Crispy Smashed Broccoli

Ingredients

1 large head of broccoli, florets only
1 cup panko (panko)
1½ cups shredded cheddar, gruyere, or your favorite cheese, divided
1 tsp garlic powder
3 tbsp butter, melted
Kosher salt
Black pepper

Instructions

In a large stock pot, salt the water and bring to a boil.
Add the broccoli florets and cook until all pieces are fork-tender.
Drain the broccoli and set it aside.
Preheat oven to 375 degrees.
In a small mixing bowl, combine the panko, 1 cup of shredded cheese, and the garlic powder. Stir to mix well.
On a parchment-lined baking sheet, sprinkle the panko mixture evenly.
Place the cooled broccoli florets in a single layer over the panko mixture. Using a ramekin or similar-style cup, gently press the cooked, soft broccoli into the panko mixture. Season with Kosher salt and black pepper.
Drizzle the melted butter over the pressed broccoli and bake in a preheated oven for 30-40 minutes or until the edges of the panko mixture are evenly browned. Rotate the baking sheet at least once while baking.
Remove the baking sheet from the oven and sprinkle the remaining ½ cup of shredded cheese over the top of the broccoli. Return to the oven for 5 minutes or until cheese is just melted.
Remove sections of the broccoli mixture using a spatula and flip onto a serving plate to show the crispy top. Serve immediately.