½cup(50grams)parmesan cheesegrated, or dairy-free cheese
⅓cup(30grams)almondsslivered or shaved, and toasted
OVEN-ROASTED BROCCOLI
Preheat the oven to 400°F or 200°C. Line a baking sheet with parchment paper.Rinse and shake the water off the broccoli head. Cut the florets into similar-sized pieces.Save the stem to make our broccoli soup, or slice it thinly and add it to the florets.
Transfer the broccoli florets onto the baking sheet and season with olive oil, salt, and blackpepper. Toss with your hands and arrange them on a single layer without overlapping.
Bake at 400°F or 200°C for 20 to 25 minutes until the florets are tender-crisp. In the meantime, you can make the dressing.
Transfer onto a serving platter and drizzle with the dressing.
VARIATION WITH CHEESE
Once the broccoli are ready, sprinkle with grated parmesan cheese or a dairy-free alternative and broil for a few minutes until the cheese melts.
LEMON-GARLIC DRESSING
Add olive oil, lemon juice, grated garlic, salt, and red pepper flakes to a small jar. Optionally, you can add grated lemon zest.Close and shake well to combine. Alternatively, you can whisk the ingredients in a small bowl.