4 Serves
20 Mins
Bring a medium saucepan filled with water to a boil, then add the broccoli florets and simmer for 3 to 4 minutes until tender-crisp.
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Vitamin E
1 mg / 15 mgVitamin K
16 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
177 µg / 400 µgCalcium
411 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
192 mg / 420 mgPhosphorus
271 mg / 1,250 mgPotassium
870 mg / 4,700 mgSodium
707 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
13 µg / 55 µgFiber
7 g / 28 gSugar
2 g / 50 gSaturated Fat
4 g / 20 gCholesterol
16 mg / 300 mgCaffeine
0 mgNet Carbs
25 gAlcohol
0 g
Drain the broccoli using a colander and transfer it to a serving dish.
In a large frying pan, heat a drizzle of olive oil over medium heat, then add the minced garlic, spice blend, and breadcrumbs, sautéing until the breadcrumbs are golden brown.
Stir in the lemon juice, then pour the toasted breadcrumb mixture over the broccoli, top with freshly grated Romano cheese, and finish with a final drizzle of olive oil before tossing to combine.
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