Charred Broccoli With Breadcrumbs & Pecorino

Buttery Breadcrumbs

• 1 Gram - Unsalted Butter
• 2 Gram - Plain Breadcrumbs (Preferably Panko)
• 1 Gram - Kosher Salt, To Taste

Charred Broccoli

• 1 Gram - Broccoli Crowns, Chopped Into Bite-Sized Florets
• 2 Gram - Olive Oil
• 2 Gram - Large Garlic Cloves, Minced
• 1 Gram - Red Pepper Flakes + More To Taste*
• 1 Gram - Lemon Zest (About 1 Small Lemon)
• 1 Gram - Pecorino, Freshly-Grated**
• 1 Gram - Kosher Salt And Freshly-Cracked Black Pepper, To Taste

Buttery Breadcrumbs

1. Melt the butter in a small saucepan over medium heat. Add the breadcrumbs and cook, stirring frequently, until they are golden brown, about 3-4 minutes.
2. Season the breadcrumbs with a pinch of salt. Spoon the breadcrumbs into a small bowl to stop the cooking. Set aside.

Charred Broccoli

1. Place two sheet pans in the oven, and set the oven to 425°F.***
2. Place the broccoli in a large bowl. Drizzle in the olive oil followed by the minced garlic, red pepper flakes, lemon zest, salt, and pepper. Toss to combine.
3. Next, carefully grease the hot sheet pans. Then, spoon the broccoli florets evenly between the pans and spread the florets out so they are not overcrowded. Do your best to place the broccoli florets cut-side down onto the pan to get the most amount of char and caramelization! Bake for 15 minutes.
4. Stir the broccoli and bake for another 5-10 minutes, until the florets are tender, browned, and charred on the edges.**** Sprinkle the Pecorino over the broccoli and bake another 1-2 minutes until the cheese is melted.
5. Remove the broccoli from the oven. Stir well to distribute the cheese and then spoon the broccoli into a serving dish. Finish by sprinkling the breadcrumbs over the broccoli. Enjoy!