Parmesan Roasted Broccoli Steaks

Start with large broccoli crowns with a nice thick stem. Lay the broccoli onto a cutting board with the stem facing up to the ceiling. Using a sharp knife cut through the stem at 1/2-inch intervals to create the steaks or flat planks. Depending on the size of the broccoli crown, you should be able to cut 2 to 3 steaks per crown. There will be loose florets that fall from the ends of the crown. Reserve these florets in a bag and stow away for another meal.

Line a baking sheet with parchment paper. Preheat the oven to 375ºF.

Arrange the broccoli steaks onto the baking sheet being sure to leave an inch or two between each.

Place avocado oil into a small bowl. Don’t have avocado oil? You can certainly opt for olive oil instead. Mix sea salt into the oil. Next, add a little bit of spice (I added a unique shrimp scampi spice blend. This spice blend from Healthy Solutions Spice Blends contains the perfect mix of garlic, onion, sea salt, turmeric, and other assorted spices. It provides a little kick and the perfect bit of flavor to each of my broccoli steaks.) This recipe is pretty flexible, so play around with your favorite spice blends.

After stirring the oil, salt, and spice blend together, brush the tops of the broccoli steaks with the mixture. Be sure to stir the oil mixture in between each application. When each of the tops have been brushed with the mixture, sprinkle 1 teaspoon grated Parmesan cheese over each steak. Press down a bit. Gently flip each steak over and repeat the process again (olive oil mixture and Parmesan cheese).

Bake for 18–22 minutes until tender (not mushy) and slightly crisped on the edges. The end product should be a nicely roasted broccoli steak with a golden brown crust and flavorful aroma. Serve immediately.

This is a really nice and unexpected side dish for any meal.