For some reason I LOVE broccoli. I don’t know where I get it from- must be some recessive broccoli-loving gene, cause neither of my parents like it as much as I do. I just think it’s really versatile and I love the way it looks- especially after you blanch it, the color is such a bright emerald green. I think when people think about broccoli, they automatically think Asian food, specifically broccoli in garlic sauce or broccoli is stir-fry’s, etc. But I really like to make broccoli with an Italian twist. This dish is similar to my Italian Balsamic Broccoli with Caramelized Onions, but this can be jazzed up even more. I’ll tell you below.
I combine fresh broccoli with sauteed red onions, breadcrumbs and a whole lot of fresh garlic. Top is with a generous amount of freshly grated parmigiana and serve with a side of marinara (if desired, but not necessary), and you got yourself broccoli parmigiana!
Broccoli a la Parmigiana:
- 1 head broccoli- cut into small florets & blanched
- 1/2 red onion- thinly sliced
- 4 cloves of garlic- finely chopped
- 1 cup (more or less) seasoned Italian breadcrumbs (I used 4C Brand)
- 1 tbsp red crushed pepper (or to taste)
- 1 tbsp extra virgin olive oil
- 1/4-1/2 cup freshly grated parmigiana cheese (use vegan is necessary)
- salt to taste (not too much if your breadcrumbs are already seasoned!)
- coarse black pepper
- PAM olive oil spray
1. In a medium-sized skillet over medium-high heat, spray with PAM and olive oil. Add sliced red onions and garlic. Add black pepper and red crushed pepper. Saute until onions are slightly tender and garlic is lightly browned and fragrant. Add the breadcrumbs and mix with the onions until crumbly and well combined. Once the breadcrumbs are a darker brown, add the broccoli florets and saute, making sure to distribute the breadcrumb mixture evenly. Cook until florets are tender but slightly crisp- shouldn’t take more than a 5 minutes because the florets are already cooked from blanching. Taste for salt and spice. Once finished, remove from the heat and top with a generous amount of parmigiana cheese and a drizzle of olive oil (if desired). Serve with toasted Italian bread and marinara.
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