- Prep time: 15 minutes
- Cook time: 15–20 minutes
- Yield: 8 servings (approx. 24–32 bites)
Ingredients
For the Smashed Broccoli:
- 2 lbs (32 oz) raw pre-cut fresh broccoli florets
- 2 cups shredded Parmesan cheese
- 1 cup finely grated Parmesan cheese
For the Spice Blend:
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika
For the Garlic Parmesan Dip:
- 1/3 cup mayonnaise
- 1/3 cup nonfat plain Greek yogurt
- 1/3 cup finely grated Parmesan cheese
- 2 small garlic cloves, minced
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
1. Prep and Lightly Cook the Broccoli
- Place the raw pre-cut florets into a large steamer with enough water to cover the bottom of the pan.
- Cover the and steam for 5 to 10 minutes just until the florets turn bright green and are slightly tender. Do not overcook them into mush.
- Spread the florets out onto a clean kitchen towel or paper towels. Gently pat them completely dry to remove excess moisture.
2. Mix the Seasonings
- In a small bowl, whisk together the garlic powder, onion powder, salt, black pepper, and smoked paprika.
3. Assemble and Smash
- Preheat your oven to 425°F (220°C). Line a large baking sheets with parchment paper.
- Spray baking spray directly onto the parchment paper. Evenly sprinkle half of the shredded and grated Parmesan cheese across the oiled parchment.
- Arrange the seasoned broccoli florets on top of the cheese layer.
- Using the flat bottom of a sturdy drinking glass or a mason jar, gently but firmly press down on each floret until it flattens as much as possible.
- Lightly spray the tops of the smashed broccoli with the more baking spray, then top evenly with the rest of the shredded and grated Parmesan cheese.
4. Bake to a Crisp
- Roast in the preheated oven for 15 to 20 minutes.
- Watch for the edges of the broccoli buds to turn deeply golden and the Parmesan cheese underneath to form a crisp, lacy, golden-brown crust.
- Remove from the oven and let them sit on the baking sheet for 2 to 3 minutes to allow the cheese crust to fully firm up.
- Remove the “cake” by sliding the parchment off the baking sheet to a large cutting board.
- Cut the “cake” into 3”x2” bites and move to a crushed/flattened parchment lined dish. If layering, put crushed/flattened parchment between the layers.
- Sprinkle a little more grated Parmesan cheese on each layer before covering.
5. Mix the Dip
- While the broccoli bakes, whisk together the mayonnaise, yogurt, grated Parmesan, minced garlic, salt and pepper in a small serving bowl.
- Serve the warm, crispy smashed broccoli bites immediately alongside the cool dip.