Prep Time: 5 minutes | Cook time: 13 minutes | Servings: 2-4
Ingredients
- 180g broccoli florets, trimmed
- 80g Westacre Dairy shredded parmesan cheese
- Ground garlic, to taste
- Mayonnaise, to serve
- Chilli sauce, to serve
- Lemon wedges, to serve
Method
- Preheat oven to 190°C. Bring a pan of water to the boil. Boil the broccoli for 3 minutes then drain well in a colander. You need it to be as dry as possible.
- Evenly sprinkle a third of the cheese over a baking sheet. Add the broccoli on top, spacing the florets well apart.
- Using a flat-bottomed glass or a pestle, flatten the broccoli pieces until they are approximately 5-7mm thick. Season with black pepper and ground garlic to taste. Sprinkle with the remaining cheese and bake for 10 minutes or until the cheese is crispy and nicely browned. Allow to cool slightly then break the florets apart.
- Serve with mayonnaise, chilli sauce and lemon wedges.
Optional:
For a nice ripple effect, try gently stirring the mayonnaise with the chilli sauce and serve in a small ramekin.
You can swap garlic for a seasoning mix of your choice.