Sounds like an oxymoron but it’s true – even my kids liked it. They ate it all!
- 2 heads of broccoli crowns
- ¼ cup extra virgin olive oil
- 4 garlic cloves, minced
- ½ teaspoon sea salt
- 3 tablespoons raw, sliced almonds
- 2 teaspoons fresh squeezed lemon juice
- 3 tablespoons grated pecorino or parmesan cheese
- zest of half a lemon
Preheat the oven to 475 degrees.
Line a baking sheet with aluminum foil or parchment paper. Slice the broccoli into ½ inch thick steaks, cutting from the center out. If little florets come off just cut in half and roast with the broccoli steaks.
In a big bowl, whisk together olive oil, garlic, and red pepper flakes. Gently toss broccoli in the oil mixture and arrange flat on baking sheet. Season with salt.
Roast for 10 to 12 minutes and remove from the oven, flip, sprinkle almonds evenly across the baking sheet. Roast for another 8 to 10 minutes, or until the broccoli is evenly browned and tender.
Remove from baking sheet and toss with the lemon juice and top with grated cheese and lemon zest.