Crack Broccoli

I love roasted broccoli. And it’s honestly the only way I’ll actually eat cauliflower too! ;)

There you have it…your dinner for tonight…and tomorrow…and maybe the next.  I cannot stop making (read:  eating) this.

INGREDIENTS:

• zest of 1 lemon
• Parmigiano-Reggiano cheese, grated or shaved
• optional: thinly sliced shallots, hemp hearts, BACON
• 1 large head of broccoli
• shichimi togarashi
• juice of 1/2 lemon
• 1/4 cup extra virgin olive oil
• kosher salt or flaky sea salt
• freshly cracked black pepper
• 2 cloves garlic, thinly sliced

Instruction:

1. Preheat the oven to 400ºF.
2. Cut the broccoli into 1 1/2" florets.
3. On a large baking sheet, toss the florets with olive oil, and liberally season with salt, pepper, shichimi, and thinly sliced garlic.
4. Roast the broccoli for about 25-30 minutes (more if need be - they should be fork tender), turning halfway through, until browned and tender. 
5. Squeeze tons of lemon juice overtop, and toss with Parmigiano-Reggiano cheese. Serve and enjoy hot :)