Adam Liaw’s broccoli with parmesan crumb
Be generous with the olive oil for this parmesan-crusted broccoli. The oil helps to crisp the panko crumbs as well as being delicious with the broccoli.
Ingredients
2 heads broccoli, cut into large florets (reserve the stalks for another purpose)
4 tbsp olive oil, plus extra to drizzle
¾ cup panko breadcrumbs
¾ cup freshly grated parmesan
a lemon wedge, to serve
Method
Heat your oven to 220C fan-forced (240C conventional). Combine the broccoli florets, olive oil, breadcrumbs and parmesan in a large bowl and season with a little salt and plenty of black pepper. Spread the florets over a baking tray lined with baking paper and roast in the oven for 30 minutes until the parmesan is crisp, the breadcrumbs toasted and broccoli charred and tender. Serve with a lemon wedge.
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- Quick & easy
- Broccoli
- Vegetarian
- Contemporary
- Traybake
- Side dish
- Entertaining
- Dinner party
- Roast
- Family meals
- Midweek dinner
Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.From our partners
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Original URL: https://www.theage.com.au/goodfood/recipes/adam-liaw-s-broccoli-with-parmesan-crumb-20230522-p5daei.html