The magic to this recipe is to roast the broccoli.
Servings: 1 Serving
2 head Broccoli, raw (crowns)
1/4 cup Extra virgin olive oil
1 dash Garlic powder
1 tbsp Red pepper flakes (dried)
1/2 tsp Sea salt
3 tbsp Sliced almonds (with or without skin)
2 tsp Lemon juice (freshly squeezed)
3 tbsp Nutritional yeast (or your fave cheese like pecorino or parmesean)
Preheat the oven to 475 F.
Line a sheet pan with parchment paper.
Slice broccoli crowns into 1/2-inch-thick steaks leaving roughly 2-inches of stalk attached. Start in the centre of each broccoli crown and work out to the edges. Keep any small or medium florets that fall off for roasting.
In a bowl, which together the olive oil, garlic powder, and red pepper flakes. Add the broccoli steaks and toss gently until evenly coated. Arrange the broccoli, cut-side down, on the lined sheet pan, setting them apart slightly. Sprinkle with sea salt.
Roast the broccoli for 10 minutes then flip the broccoli and sprinkle the almond slices evenly across the sheet pan. Roast for an additional 10 minutes, or until broccoli is tender and the almond slices are toasted.
Transfer broccoli to a platter and squeeze fresh lemon juice on top and sprinkle with nutritional yeast for your favorite grated cheese (like pecorino or parmesan).
Enjoy it and remember to share your creation with me. Using instagram? Then you can tag me using @adsvitality. Healthy regards, Adriano dos Santos