Spicy Broccoli with Roasted Garlic and Parmesan Cheese

Broccoli is as versatile as it is nutritious. Here it blends beautifully with hearty flavors and a touch of spice. Serves 6.


1 bunch broccoli
2 tablespoons olive oil
freshly ground black pepper
3 cloves roasted garlic, peeled and sliced
red pepper flakes to taste
freshly grated Parmesan cheese

  1. Cut the florets off the stalks.  Peel and trim the ends off the stalks.  Cut the stalks into pieces about the same size as the florets.
  2. Fill a large pot with an inch or so of water, set a steamer basket on top and bring to a boil.  Add the broccoli, cover and cook for 2 to 4 minutes until it is just barely tender. Drain.  Plunge the broccoli into a bowl of ice water to set its lovely green color and keep it from overcooking.  Once cool, drain again and store in the refrigerator (up to 3 days) until ready to use.
  3. In a large heavy skillet heat the olive oil over medium heat.
  4. Add the broccoli, salt and pepper and cook for a few minutes until warm. Add the garlic and red pepper flakes and cook for 1 more minute.
  5. Immediately transfer to a serving platter and garnish with Parmesan cheese.

To Roast a Bulb of Garlic: Preheat the oven to 400°F. Cut the top off the garlic bulb. Drizzle the bulb with oil and wrap in foil. Roast in the oven until the garlic is soft, about 15 to 20 minutes.

Share on Social
Sign up for farm updates

Follow the Farm
Willowsford Conservancy

41025 Willowsford Lane, Aldie, VA 20105

Phone: 571-440-2400


Follow Us
Willowsford Farm Stand

23595 Founders Drive, Ashburn, VA 20148

Phone: 571-297-6900


Follow Us