Charred Broccoli with Pecorino and Lemon
Active Time: 5 minutes | Total Time: 5 minutes | Serves Serves 4 | Gluten Free
- 1 bunch broccoli
- 3 tablespoons extra virgin olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon crushed red pepper
- 1/8 teaspoon freshly ground black pepper
- 1/4 cup grated Pecorino or Parmesan
- 1/2 of a lemon
Heat the oven (with the oven rack in middle) to 425°F. Cut the large stalk from the broccoli, leaving 2 to 3 inches of stem attached to the flower. Then cut into florets. Place in a strainer and pass under cool running water to wash.
Place the broccoli on a rimmed sheet pan and drizzle with the oil. Sprinkle with the salt, red pepper, and black pepper (about 6 turns on pepper mill). Toss with your hands then spread into a single layer.
Grate the cheese and sprinkle over the broccoli. Roast until the broccoli is charred and tender and the cheese is golden brown, about 15 minutes. Squeeze the lemon over the top.
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