Roasted Broccoli with Parmesan (Stovetop Method)

Roasted Broccoli with Parmesan (Stovetop Method)
Crispy, cheesy broccoli — without the oven.

This stovetop method gives you all the golden, crispy edges of roasted broccoli but keeps the inside tender and full of flavour. Finely grated Parmesan forms a lacy crust that clings to the broccoli, creating the ultimate cheesy side dish. No oven required, just a pan and a little patience.

Ingredients

• 1 large head of broccoli

• 30g- 50g (approx ⅓ cup) finely grated Parmesan

• A drizzle of olive oil

Method

1. Prep the Broccoli
Trim into large florets, then slice each in half to create flat surfaces. This helps the broccoli caramelise evenly and cook through.

2. Grate the Cheese
Use the fine side of your grater for best results. Avoid pre-shredded Parmesan — it won’t crisp properly.

3. Cook the Broccoli
Heat a non-stick pan over medium heat with a drizzle of olive oil. Arrange the broccoli flat-side down in a single layer. Cover with a lid to trap steam and cook for 5–6 minutes until tender and golden underneath.

4. Add the Parmesan
Remove the broccoli from the pan. Sprinkle the Parmesan directly into the hot pan in a thin, even layer.

5. Crisp it Up
Return the broccoli to the pan, flat-side down. Press gently into the cheese and cook uncovered for 2–3 minutes until the Parmesan is golden and crisp.

6. Serve
Lift each piece with a spatula, keeping the cheesy crust intact. Serve straight away while hot and crispy.

Serving Notes
These are perfect as a snack, a dinner side, or even tossed into grain bowls and pasta. For extra richness, serve with a squeeze of lemon or a drizzle of garlic butter.

Enjoy – Del x

Craving something creamy instead?
Try my Broccoli & Blue Cheese Soup →