The “Parm Treatment” Is the Most Delicious Way I Cook Broccoli

My fiancé loves chicken Parm so much he once referred to himself as being in his “Chicken Parm Era.” And for a while, reader, he was. But all good things must come to an end eventually, and he had to accept that not every meal can include a fried chicken cutlet (oh, to dream). That said, I want him to be happy and that’s where broccoli Parmesan enters the chat.

When I say “broccoli Parmesan,” you might make the mistake of thinking it’s just broccoli with a little Parm on top. You’re not alone — that’s what several of my coworkers were expecting. We’re also not going to try breading and frying broccoli florets (frankly, that sounds like a nightmare). But no, it’s so much more than that! Rub broccoli florets with some tomato paste and a little grated Parmesan cheese and roast that in the oven. The broccoli tops get crispy, the tomato paste cooks and concentrates, and the cheese browns until you have something very delicious on its own.

While the broccoli roasts, you toast some panko breadcrumbs and stir in some seasonings — oregano, onion, and garlic (you know, chicken Parm spices). Once the broccoli is ready, pile it on a platter with a generous sprinkling of breadcrumbs and a modest flurry of grated Parmesan cheese. Maybe some red pepper flakes if you’re feeling zesty. What you end up with isn’t going to replace a fried chicken cutlet, but it will give “chicken Parm energy,” which is a pretty great use of broccoli, if you ask me. Oh, and don’t forget the garlic bread.

Why You’ll Love It

• No frying whatsoever! Instead of laboring over a pot of oil, this broccoli roasts in the oven. Top it with some herby toasted breadcrumbs for that quintessential crunch.

• Tomato paste is the secret. Saucing up the broccoli will only make it soggy. Instead, rub the veg with tomato paste and Parmesan for a concentrated flavor and optimal texture.

Key Ingredients in Broccoli Parmesan

• Broccoli: Make sure the broccoli is spread out in an even layer so that it gets crispy edges while it roasts (and doesn’t end up steaming).

• Tomato paste: Rub tomato paste on the broccoli before roasting to mimic the flavor of marinara sauce.

• Parmesan cheese: It wouldn’t be broccoli Parm without it! Coat the broccoli with some of the cheese so it gets browned and crisp in the oven, then sprinkle the rest over for serving.

• Breadcrumbs: Any good “Parm” has that crunchy crust. Instead of breading the broccoli, toss it with seasoned, toasted panko breadcrumbs.

• Seasonings: Toss the breadcrumbs with garlic powder, onion powder, and dried oregano — same as you would chicken Parm.

Helpful Swaps

• Sprinkle it with some chili flakes or a drizzle of hot honey for a little heat.

• If you want a gooey cheesy moment, once the broccoli is done baking, gather in little piles on the baking sheet, sprinkle with shredded low-moisture mozzarella, and broil for 2 to 4 minutes until melted and starting to brown. Top with breadcrumbs and dig in.

• Try it with cauliflower instead of broccoli!

More Parmesan Recipes

• Chicken Parmesan

• Stuffed Eggplant Parmesan

• Zucchini Parmesan

• Mushroom Parmesan

• Air Fryer Spaghetti Squash Parmesan

• Skillet Chicken Parmesan Meatballs

Broccoli Parmesan Recipe

Because more veg deserve the “chicken Parm treatment.”

Prep time 10 minutes to 15 minutes

Cook time 15 minutes to 20 minutes

Serves 2 to 4

Ingredients

• Cooking spray

• 1 pound broccoli crowns (about 2 large), cut into 1-inch florets

• 1/3 cup tomato paste

• 2 ounces grated Parmesan cheese (about 1/2 cup store-bought or 2/3 cup freshly grated), divided

• 4 tablespoons olive oil, divided

• 1/2 teaspoon plus 1 pinch kosher salt, divided

• 1/2 teaspoon garlic powder, divided

• 1/2 teaspoon onion powder, divided

• 1/4 teaspoon dried oregano

• 1/4 teaspoon granulated sugar

• Freshly ground black pepper

• 1/4 cup panko breadcrumbs

Instructions

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1. Heat the oven to 450ºF. Line a rimmed baking sheet with parchment and lightly coat with cooking spray.

2. Place 1 pound chopped broccoli crowns, 1/3 cup tomato paste, 1 ounce grated Parmesan cheese, 3 tablespoons olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon dried oregano, and 1/4 teaspoon granulated sugar on the baking sheet. Add a few grinds of black pepper. Using your hands, toss to combine the mixture, rubbing the tomato paste into the broccoli. Spread into an even layer.

3. Roast until the broccoli is tender and charred in spots, 15 to 20 minutes. Meanwhile, toast the breadcrumbs.

4. Heat the remaining 1 tablespoon olive oil in a small skillet over medium heat until shimmering. Add 1/4 cup panko breadcrumbs and cook, stirring constantly, until fragrant and toasted, 1 to 2 minutes. Remove the skillet from the heat. Stir in 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, and 1 pinch kosher salt. Transfer to a small bowl.

5. Transfer the broccoli to a serving plate. Sprinkle with the toasted breadcrumbs and remaining 1 ounce grated Parmesan cheese.

Recipe Notes

Gluten-free: To make the recipe gluten-free, use gluten-free panko breadcrumbs.

Make ahead: The toasted bread crumbs can be made 1 day ahead and stored in an airtight container at room temperature.

Storage: Leftovers can be refrigerated in an airtight container for up to 3 days, but the breadcrumbs won’t be as crispy.

Further Reading

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