Alright! I’ve been getting tons of feedback on the roasted cauliflower recipe.  It seems to be everyone’s favorite.  Many people have been asking for me to come up with something similar for broccoli.  I found this recipe and made a few changes to it.  Let me know if you like it.

2 Heads of broccoli
¼ cup of chicken broth
4 Cloves of fresh garlic, minced
2 Tablespoons of olive oil
¼ Cup of freshly grated Parmigiano-Reggiano
Salt & freshly ground black pepper

Heat the oven to 350°.  Cut the broccoli into florets and arrange flowers up, in an 8″x8″ baking pan or 9″ pie tin. Pour the chicken broth and sprinkle the garlic slices over the broccoli. Drizzle with the olive oil and season to taste with salt and pepper.  Cover with foil and bake for 25 minutes.  Turn the oven up to 425°.  Remove the foil, sprinkle with the Parmigiano, and bake another 5-10 minutes or until the broccoli is lightly browned.  Let the pan sit for five minutes before serving to dissipate the cruciferous smell.

Tex-Mex Variation: Replace the garlic with 2 tablespoons of minced onion and the olive oil with corn oil. Sprinkle with ½ teaspoon chili powder.  Omit the cheese or use Mexican-style cotija.

Asian Variation: Replace the salt with a few squirts of soy sauce and the olive oil with peanut oil.  Add a dash of sesame oil, minced fresh ginger and scallions along with the garlic.