Charred Air Fryer Parmesan Crusted Broccoli Recipe

Source video by Chef Jack Ovens on YouTube. This recipe was adapted with strict source-fidelity rules and is marked for human review.

This air fryer broccoli takes two heads of broccoli and turns them into a charred, crispy side dish with a nutty parmesan crust. Garlic paste, olive oil and a splash of balsamic vinegar coat every floret before they hit the basket. It works as a side, a light main, or a snack on its own. The recipe is quick, cheap and easy to adapt with whatever seasonings you have to hand.

Ingredients

• 2 wholebroccoli heads, medium to large, cut into evenly sized florets and stems trimmed and peeled
• 3 clovesgarlic cloves, grated to a paste on a microplane
• 20 gparmesan cheese, freshly grated
• 1 tbspextra virgin olive oil
• 1 tbspbalsamic vinegar
• salt
• 15 crackscracked black pepper
• spray oil

• sea salt flakes (add late)

Method

1. Stand each broccoli head on its stem and trim around the core to release the florets. Cut them into evenly sized pieces so they cook at the same rate.

   ~3 min

2. Trim the woody ends off the stems and peel away the tough outer layer. Cut the stems into similar sized pieces to the florets.

   ~2 min

3. Peel the garlic and grate it to a paste on a microplane, or chop it finely.

   ~1 min

4. Put the broccoli into a large bowl with the garlic, 20g parmesan, 1 tbsp olive oil and 1 tbsp balsamic vinegar. Season with salt and 15 cracks of black pepper.

   ~1 min

5. Mix well, breaking up any clumps of garlic and making sure every piece is coated in the oil, vinegar and cheese.

   ~1 min

6. Give the broccoli a light spritz of spray oil, then tip it into the air fryer basket, scraping in any flavour left in the bowl.

   ~1 min

7. Cook at 190°C (double fan if your model has it) for 5 to 6 minutes, then pause and shake the basket well.

   ~6 min

8. Return to the air fryer and cook for a further 5 to 6 minutes at 190°C.

   ~6 min

9. Open the air fryer, sprinkle over a little more parmesan to taste and give it a gentle toss. Cook for a final 5 minutes at 190°C until charred and crisp.

   ~5 min

10. Tip into a serving bowl and finish with a drizzle of extra virgin olive oil, a splash of balsamic vinegar, more grated parmesan and a pinch of sea salt flakes.

    ~1 min

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