The baked smashed Romanesco broccoli is an easy, quick, delicious side dish, perfect to pair with meat and fish dishes, and why not, also great to eat just by itself! I seasoned them with extra virgin olive oil, salt, black pepper, and a mix of herbs. To add even more flavor, then add some grated Pecorino Romano. If you don’t have Romanesco broccoli available, you can easily use regular green broccoli or white cauliflower. If you like baked side dishes, you can also try:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Oven, Stove
- Cuisine: Italian
Ingredients for Preparing Baked Smashed Romanesco Broccoli
- 1.1 lbs Romanesco broccoli
- as needed extra virgin olive oil
- as needed black pepper
- as needed herbs
- water
- as needed Pecorino Romano (grated)
Tools
- Pan
- Baking sheet
- Parchment paper
- Glass
Steps to Make Baked Smashed Romanesco Broccoli
To prepare the baked smashed Romanesco broccoli, first wash the broccoli well, cut the florets, and boil them in water and coarse salt for about 10 minutes. Drain them and let them cool slightly. In the meantime, put some extra virgin olive oil, a pinch of salt, black pepper, and preferred herbs in a small bowl; I used ready-made ones I found at the supermarket. Take a baking sheet, line it with parchment paper, lay the broccoli florets on it, and smash them with the bottom of a glass, being careful not to break them.
After smashing them, brush them with the previously prepared oil. Sprinkle some grated Pecorino Romano on top. Meanwhile, preheat the convection oven to 392°F. Bake them for about 10 minutes, then turn on the grill mode for another 3 minutes to lightly brown them.
Remove from the oven, let them cool slightly, and serve. Delicious!
Storage and Tips
You can store them in the refrigerator for up to 2 days in an airtight container.
If you like, you can add sweet or hot paprika.
Instead of Pecorino, you can use grated Parmesan cheese.
If you like, you can add some garlic powder.
