YOUR SOLIN GENERATED RECIPE
Garlic-Roasted Broccoli with Crispy Parmesan
Savor the umami kick of garlic-roasted broccoli tossed with crispy Parmesan, perfectly paired with savory additions to round out the meal. This dish features tender roasted broccoli with a hint of garlic and olive oil, accented by the salty, crunchy Parmesan and complemented by protein-packed chickpeas and poached eggs. A satisfying blend of textures and flavors that will elevate your meal.
INGREDIENTS
1 large head Broccoli (300g)
3 cloves Garlic
1 tsp Extra-Virgin Olive Oil
1 ounce Grated Parmesan Cheese (30g)
0.5 cup Chickpeas (82g, drained)
2 large Eggs
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C).
Cut the broccoli into florets and place them on a baking sheet.
Finely mince the garlic and toss the broccoli with garlic, olive oil, salt, and pepper until evenly coated.
Roast the broccoli in the oven for about 20 minutes or until the edges begin to brown and crisp up.
While the broccoli roasts, prepare the protein additions: rinse and drain chickpeas, and poach the eggs in simmering water until the whites are set and yolks remain runny, about 3-4 minutes.
Once the broccoli is roasted, remove from the oven and immediately sprinkle the grated Parmesan cheese over the hot broccoli so it crisps up.
Gently fold in the chickpeas, allowing them to warm through slightly from the residual heat.
Plate the broth with crispy Parmesan-roasted broccoli and chickpeas, then top with the poached eggs.
Finish with a light dusting of salt and pepper and serve immediately.