This is a different way of serving broccoli. It works extremely well with Romanesco Broccoli (if you can find it).
Steam a head of broccoli until it is cooked, but not too soft. It's a good idea to break it into florets before steaming it.
In a non-stick frying pan, heat about 2 tablespoons of olive oil. Fry some fresh rosemary needles, which have been finely chopped with a sharp knife, until they are brown and crispy.
Add a teaspoon of crushed garlic and some sea salt flakes to the rosemary and fry for half a minute.
Add the already steamed broccoli to this and squeeze the juice of half a lemon over the broccoli. Fry for another minute or so, just to slightly brown the edges of the broccoli florets.
Serve the broccoli immediately with some freshly grated Parmesan or other Hard Italian cheese. The heat should melt the cheese slightly.
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