Step 1

Preheat the oven to 425 degrees F/218 degrees C. Line a baking sheet with parchment paper and set aside.

Step 2

Fill a large pot with a couple inches of water. Bring to a boil.

Step 3

While the water is boiling, prepare the broccoli and other ingredients. In a measuring cup or bowl, whisk together the olive oil, lemon zest, garlic powder, pepper, and salt.

Step 4

Place a steamer basket into the pot over the boiling water. Put the broccoli florets in the basket, cover, and cook for 5 to 7 minutes. Check the broccoli to see if it's fork-tender at 5 minutes. Do not overcook. You want a fork to be able to glide through the florets, but they should not be so cooked that they fall apart into mush. Remove the basket from the pot. See notes for alternative ways to cook the broccoli. Also, if using frozen broccoli, decrease cook time and check for doneness sooner than 5 minutes. Frozen broccoli is often pre-blanched and may not take as long to cook. It may also retain more water than fresh, so using fresh broccoli will get you the best results (aka the crispiest broccoli).

Step 5

Brush a layer of the olive oil mixture onto the parchment paper on the baking sheet.

Step 6

Transfer the steamed broccoli to the parchment and spread out in a single layer. Using the back of a glass, smash each floret until flattened.

Step 7

Brush the rest of the olive oil mixture on top of each floret. Sprinkle each one with parmesan cheese.

Step 8

Bake until the cheese is crispy and the broccoli is crispy on the outside but remains tender on the inside, about 15 to 20 minutes.

Step 9

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