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Crispy Smashed Broccoli

Ingredients

  • 1 large head of broccoli, florets only
  • 1 cup panko (panko)
  • 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. 
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