I didn’t like broccoli at all when I was little. I now realize that I didn’t like broccoli then, because my family would always boil frozen broccoli that ended up tasting like a mushy mess. Blech! I found a little bit of broccoli’s magical potential when I was 7, and my mom used cheese (one of my favorite things) to hide the mushy green mess underneath….and shitty bitch it was so delicious!!
As I got older, I realize that it is not the smartest idea for my waistline to smother all of my veggies in cheese, even though that is all I really want to do. Lucky for me I have grown to adore almost any veggie that you can throw at me…without smothering it in a layer of cheese. I have also discovered that I am obsessed with green vegetables, especially broccoli and kale.
Below is my recipe for the best broccoli you have ever tasted…also know as broccoli crack.
- 1 Head of Broccoli
- 1 Medium-sized White or Vidalia Onion, chopped
- 6 cloves of Garlic, Sliced
- 3 -4 TBS Olive Oil
- 1/2 lemon
- Freshly Grated Parmesan
- Preheat the oven to 425 degrees.
- Wash your broccoli the day before you make it. If you forget to do this and wash it before you cook it, remember to dry your broccoli THOROUGHLY.
- Cut the 1 head of broccoli into florets of broccoli (but relatively big ones).
- Put the dry broccoli in a bowl and toss with olive oil, salt, and pepper. I just eyeballed the salt and pepper.
- Now add 6 garlic cloves that are peeled and sliced and the chopped onion and toss them in with the broccoli.
- Place your broccoli mixture on a cookie sheet so that your broccoli is not touching.
- Put the broccoli in the oven for 18-20 minutes, stirring once around the ten-minute mark.
- Once your broccoli looks lightly brown and crispy, remove it from the oven, lightly squeeze half a lemon over it and sprinkle with freshly grated parmesan cheese (skip this if you are going the paleo route) add crushed red pepper if you like a little heat and eat the heck out of it.