Time: 25 min.
Complexity: easily
Servings: 4

When making a broccoli side dish, use the entire head—both the beautiful florets and the thick, yet equally nutritious, stem, which is often wasted. Slice it thinly so it bakes at the same time as the tender florets. Before baking, toss the broccoli with olive oil, crushed garlic, and coarse panko breadcrumbs, which will give it a pleasant crunch without the need for deep-frying. Serve after just 10 minutes in the oven. Sprinkle the broccoli with grated cheese and enjoy as a delicious side dish with meat or poultry.

Ingredients:

• 450 g broccoli, washed and trimmed
• 2 tbsp. l. olive oil
• 2 cloves garlic, crushed
• 0.5 tsp coarse salt
• 1/4 tsp freshly ground black pepper
• 1/3 cup panko breadcrumbs
• 1/4 cup finely grated Parmesan or sharp cheddar

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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broccoli cabbage, panko breadcrumbs, Parmesan cheese, cheddar cheese, black pepper

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Preparation:

Step 1
• Preheat oven to 220°C.
Step 2
• Cut the broccoli florets into bite-sized pieces. Cut the thick stems into 0.3 cm thick round slices. Place the broccoli in a bowl, toss with olive oil, garlic, coarse salt, and black pepper, and set aside.
Step 3
• Place the breadcrumbs in a 9 x 13-inch (22 x 32 cm) metal baking dish and bake for 2 minutes to lightly toast them. Remove the breadcrumbs from the oven and add them to the bowl with the broccoli mixture. Stir to distribute evenly. Return the mixture to the baking dish, return to the oven, and bake just until the broccoli is tender, 8 to 10 minutes. Remove from the oven, toss with the cheese, and serve immediately.

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