Deviled Broccoli with Parmesan Breadcrumbs

Simple pan cooked broccoli with garlic and red pepper chili flakes topped with Parmesan cheese mixed with toasted breadcrumbs.

Course Side dishes

Cuisine American

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 152

2 tablespoons breadcrumbs regular or panko
3 tablespoons olive oil
2 large garlic cloves peeled
½ pound (250 grams) broccoli crowns/florets Individual tops cut from the head of broccoli without long stems
½ teaspoon red pepper chili flakes
¼ teaspoon salt or to taste
5 tablespoons Parmesan cheese grated

Add the breadcrumbs to a small, dry frying pan over low heat. Toss until toasted and just turn golden brown. Transfer to a bowl and allow to cool.
Heat the oil in a large skillet/frying pan over medium low heat. Add the garlic (keep whole) and cook until the oil is fragrant and you can smell the garlic, do not brown. Remove the garlic cloves. You can also grate or finely chop the garlic and leave it in, taking care not to burn it in the oil.
Turn up the heat to medium.
Add the broccoli to the pan along with the chili flakes and salt, toss well in to coat in the oil. If you find the broccoli starting to brown, turn down the heat. Add a couple of tablespoons of water. Cover with a tight lid and steam until the broccoli is tender over low heat, 8-10 minutes, stirring often.
Add the Parmesan cheese to the cooled breadcrumbs and mix well.
When the broccoli is tender, transfer to a large bowl and top with the breadcrumbs. Serve immediately.