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Boil broccoli in salted water for 3-5 minutes (until fork tender) Preheat oven to 400°F/200°C. Make the marinade with olive oil, garlic, lemon zest and lemon juice, red pepper flakes, salt and black pepper. Whisk! Drain broccoli through a colander and run under cold water, or place in an ice bath to stop it cooking.

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Microwave for 2 minutes. Transfer the steamed broccoli to a stack of paper towels, or clean kitchen towel, to dry out. Next, prepare the seasoned butter. Start by melting the butter in a saucepan on the stove over medium-high heat. Once the butter has melted, stir in lemon juice, crushed garlic and steak seasoning.

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Preheat oven 400ºF. Line a baking sheet with parchment paper and set aside. To blanch broccoli, add florets to boiling water and cook until soft yet firm, 5 minutes only (longer than 5 minutes will leave them too mushy). Drain in a colander and let cool/dry. Position the broccoli florets in a single layer on the lined baking sheet.

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Step 3. Place a little mound of parmesan (a scant tablespoon) onto the parchment. Put a piece of the broccoli on top of the cheese, then use the bottom of a glass to press it down, crushing the.

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Take a small shot glass and smash the broccoli pieces down gently but firmly. Sprinkle the tops with salt, onion powder and a little garlic powder. Transfer to the oven and bake for 25-30 minutes or until the cheese has turned golden brown and the broccoli is turning crispy. Allow to cool slightly and then break apart to serve.

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Prepare Garlic-Infused Oil: In a small bowl, whisk together minced garlic, 1/4 teaspoon salt, mustard powder, lemon zest, and olive oil. Set aside. 3. Blanch the Broccoli: In a large pot, bring water to a boil and season with 1/2 teaspoon salt. Submerge the broccoli, head side down, into the boiling water.

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1. Preheat the oven to 420 degrees Fahrenheit. Mark as complete. 2. Wash, chop and boil broccoli in salted water for 3 minutes or until soft and tender. Mark as complete. 3. Remove from saucepan, rinse with cold water and pat dry with a clean dish towel. Mark as complete.

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Blanch the broccoli as above. Drain and pat dry completely. Make the seasoning mix. Preheat the air fryer to 390F/ 195C for 3-5 minutes. Remove the air fryer basket and line the bottom with a parchment paper. Smash the broccoli florets and transfer them to the air fryer basket in a single layer.

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Instructions. Boil: Bring a large pot of water (about ½ full) to a boil. Cut broccoli into bite-sized florets. Add broccoli to the water and cook for 2 to 3 minutes, until bright green. Drain immediatley and rinse under cold water. Dry broccoli well by letting it drain then patting with a clean towel.

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Directions. Preheat the oven to 400 F. Fill a pot or pan with about 2-inches of water and bring it to a low boil. Then fit a steamer basket with the broccoli florets over the bottom pot and reduce.

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Add broccoli to baking sheet and gently pat dry with paper towel. Gently smash the broccoli using the bottle of a drinking glass. Drizzle oil over broccoli then sprinkle spices to coat. Sprinkle parmesan cheese on top then bake in oven for 20-25 minutes or until cheese is lightly browned and broccoli is cooked.

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Preheat broiler to high. Bring a few inches of water to a boil in a large pot fitted with a steamer basket. Steam broccoli until just tender, about 3 minutes. Spread broccoli on a large rimmed baking sheet. Using the bottom of a Mason jar or sturdy glass, flatten each floret. Drizzle with oil and sprinkle with salt and pepper.

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1. Preheat oven to 450 degrees F and bring a large pot of salted water to a boil. 2. Boil the florets for 2 minutes, then dry. Add the broccoli florets to the boiling water and set a timer for 2 minutes. Pull it out with a strainer and place the florets on a kitchen towel to cool a bit.

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While the water is boiling, prepare the broccoli and other ingredients. In a measuring cup or bowl, whisk together the olive oil, lemon zest, garlic powder, pepper, and salt. Place a steamer basket into the pot over the boiling water. Put the broccoli florets in the basket, cover, and cook for 5 to 7 minutes.

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Cut or break the broccoli crown apart, into florets, and line the florets up evenly across the baking sheet. Whisk all of the dressing ingredients together, in a small bowl, until fully combined. Bake the smashed broccoli for 20-22 minutes, until the edges are crispy and the cheese has fully melted.

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Transfer the broccoli to a cutting board, and use the bottom of a cup to smash it until it's thin. Place each floret on a mound of cheese. Repeat until you've used all the broccoli. Sprinkle the broccoli side of your chips with salt and pepper. Bake in the preheated oven until the cheese has crisped, about 10 minutes.