This recipe started as crispy potatoes. My husband made it together one evening while his parents were visiting, and it quickly became one of those dishes that everyone kept sneaking bites of from the pan.

Then broccoli season arrived.

We swapped the potatoes for fresh broccoli, and somehow it became even better. The broccoli stays perfectly tender while the Parmesan transforms into a crispy, golden crust that clings to every floret.

We call it Naughty Broccoli because covering vegetables in layers of olive oil, spices, and Parmesan feels just a little indulgent. Is it necessary? Probably not. Is it incredibly delicious? Absolutely.

Serves: 2–4

Ingredients

  • 10–15 small broccoli florets
  • 2–3 tablespoons extra virgin olive oil
  • ¾ cup finely shredded Parmesan cheese

Spice Mix

  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic salt
  • ½ teaspoon freshly cracked black pepper

Instructions

  1. Bring a pot of salted water to a boil. Add the broccoli florets and cook for just 2 minutes. Drain well and let them steam dry for a few minutes.
  2. In a small bowl, stir together the smoked paprika, garlic salt, and black pepper.
  3. Preheat your broiler and line a baking sheet or oven-safe pan with parchment paper, if desired, for easier cleanup.
  4. Build the base by drizzling a small puddle of olive oil for each broccoli floret. Sprinkle each puddle with a pinch of the spice mix, then top with a small mound of shredded Parmesan.
  5. Place one broccoli floret on top of each cheese pile. Using the bottom of a glass or measuring cup, gently smash each floret just enough to flatten it slightly without falling apart.
  6. Finish with another light drizzle of olive oil, a sprinkle of the remaining spice mix, and another generous layer of Parmesan, creating a cheesy “sandwich” around each piece of broccoli.
  7. Broil for 5-10 minutes, watching closely, until the Parmesan is deeply golden, bubbling, and crisp around the edges.
  8. Let the broccoli cool for 2–3 minutes before serving. As the cheese cools, it crisps up and releases more easily from the pan.