Crispy Smashed Parmesan Broccoli with Lemon Tahini
There is a transformative magic that happens when you take a humble cruciferous vegetable, steam it tender, and then smash it flat against a scorching hot baking sheet. This recipe for Crispy Smashed Parmesan Broccoli isn't just a side dish; it is a textural revelation that changes the way we perceive greens. By increasing the surface area through the 'smashing' technique, we maximize the Maillard reaction, creating caramelized, crispy edges that act as a savory vessel for the umami-rich Parmesan cheese. To balance the deep, roasted flavors, we pair this with a bright, zesty Lemon Tahini drizzle. This sauce draws inspiration from Eastern Mediterranean traditions, where the nuttiness of sesame paste is frequently used to cut through charred vegetables. Nutritionally, this dish is a powerhouse, offering a significant dose of Vitamin C, fiber, and calcium, all while remaining low in carbohydrates. It is the perfect marriage of rustic Italian simplicity and Levantine flair, proving that eating your greens should never be a chore, but rather a culinary highlight.
The Masterplan
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper. Lightly brush the paper with oil.
Bring a large pot of salted water to a boil. Add the broccoli florets and blanch for 3-4 minutes until they are bright green and just fork-tender. Drain well and pat dry with a paper towel to remove excess moisture.
Arrange the florets on the baking sheet. Using the bottom of a glass or a mason jar, gently smash each floret until flat. If they stick to the glass, lightly oil the bottom of the glass.
Drizzle the flattened broccoli with olive oil, then sprinkle evenly with garlic powder, salt, black pepper, and red pepper flakes.
Roast in the oven for 15 minutes. Remove carefully, sprinkle the Parmesan cheese over the broccoli, and return to the oven for another 8-10 minutes, or until the cheese is melted, golden, and crispy.
While the broccoli roasts, make the sauce: Whisk together the tahini, lemon juice, and minced garlic. It will seize up and get thick; slowly add the ice water one tablespoon at a time, whisking constantly until the sauce becomes smooth and creamy.
Remove broccoli from the oven, transfer to a serving platter, and generously drizzle with the lemon tahini sauce before serving immediately.
Perfect Pairings
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Gather Your Energy
Step by Step
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper. Lightly brush the paper with oil.
Bring a large pot of salted water to a boil. Add the broccoli florets and blanch for 3-4 minutes until they are bright green and just fork-tender. Drain well and pat dry with a paper towel to remove excess moisture.
Arrange the florets on the baking sheet. Using the bottom of a glass or a mason jar, gently smash each floret until flat. If they stick to the glass, lightly oil the bottom of the glass.
Drizzle the flattened broccoli with olive oil, then sprinkle evenly with garlic powder, salt, black pepper, and red pepper flakes.
Roast in the oven for 15 minutes. Remove carefully, sprinkle the Parmesan cheese over the broccoli, and return to the oven for another 8-10 minutes, or until the cheese is melted, golden, and crispy.
While the broccoli roasts, make the sauce: Whisk together the tahini, lemon juice, and minced garlic. It will seize up and get thick; slowly add the ice water one tablespoon at a time, whisking constantly until the sauce becomes smooth and creamy.
Remove broccoli from the oven, transfer to a serving platter, and generously drizzle with the lemon tahini sauce before serving immediately.