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Roasted Broccoli Steaks with Pecorino and Lemon
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Roasted Broccoli Steaks with Pecorino and Lemon

Course Main, Sides
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Pam - For the Love of Cooking

Equipment

  • Baking Sheet

Ingredients

  • 1 lb. broccoli crowns
  • 2 tbsp olive oil or more if needed
  • Sea salt and freshly cracked black pepper to taste
  • Pinch of dried red pepper flakes to taste
  • Garlic powder to taste

Serving:

  • Fresh lemon juice and lemon zest
  • Pecorino cheese grated, to taste
  • Raw sliced almonds to taste

Instructions

  • Preheat the oven to 425 degrees. Coat a baking sheet with olive oil cooking spray.
  • Trim any tough ends of the broccoli crowns, leaving roughly 2 inches of the stalk attached. Slice the broccoli into ½-inch-thick steaks.  Side Note: Reserve any fallen & excess florets for another use, such as broccoli cheese soup.
  • Drizzle the oil on both sides of the broccoli steaks. Season both sides with sea salt, freshly cracked black pepper, crushed red pepper flakes, and garlic powder to taste, and place in a single layer on the prepared baking sheet.
  • Roast for 10 minutes.
  • Carefully flip the steaks over and roast for another 10-13 minutes, or until fork-tender and lightly charred.
  • Remove from the oven and top each steak with fresh lemon juice. Top with pecorino chees and almonds.
  • Serve and enjoy.