Looking for a simple yet delicious way to enjoy broccoli? This Garlic Parmesan Broccoli recipe on the Blackstone griddle is perfect for you. It’s quick, easy, and packed with flavor. You’ll need fresh broccoli, garlic, and Parmesan cheese for a delightful side dish that’s sure to impress.
When you cook broccoli on the Blackstone griddle, it gets a great char and becomes crispy on the outside while staying tender on the inside. The combination of garlic and Parmesan takes it up a notch, adding a savory, cheesy taste to the crisp-tender vegetables. This method of cooking is not just easy but also ensures that every bite is bursting with flavor.
Using the Blackstone griddle makes this recipe both fun and straightforward. You’ll feel confident and in control as you prepare this tasty vegetable dish. So, grab your ingredients and get ready to cook up some amazing Garlic Parmesan Broccoli right on your griddle!
Preparing Ingredients
For making Garlic Parmesan Broccoli on the Blackstone Griddle, you need to focus on selecting fresh broccoli and properly mixing your seasonings and oils.
Selecting Quality Broccoli
Pick fresh broccoli with firm, green florets. Avoid ones with yellowing tips or soft, mushy spots. Look for a bright green color and compact heads. Good broccoli should feel heavy for its size. Wash it thoroughly in cold water to remove dirt.
After washing, use a sharp knife to cut the florets from the stem. Cut them into uniform, flat pieces to ensure even cooking on the griddle.
Mixing Seasoning and Oils
In a large bowl, combine your broccoli with olive oil. You need about 2-3 tablespoons to coat evenly.
Add minced garlic (2-3 cloves) for a fresh garlic flavor. Sprinkle salt and pepper to taste. For an extra kick, a pinch of red pepper flakes works well.
Grate about 1/4 cup of fresh Parmesan cheese and mix it in. Garlic powder can be added for an extra boost of garlic flavor if desired.
Ensure everything is evenly coated by tossing the mixture well. This step ensures all broccoli pieces have a consistent flavor when grilled.
By preparing these ingredients carefully, you set the foundation for a delicious dish. Preheating your Blackstone griddle to medium-high heat is the next important step to achieving perfectly cooked broccoli.
Cooking Process
Cooking Garlic Parmesan Broccoli on the Blackstone griddle involves three main steps: preheating the griddle, grilling the broccoli, and finally adding some finishing touches before serving.
Preheating the Griddle
First, set your Blackstone griddle to medium-high heat. This usually means about 400°F to 425°F. It’s important to preheat the griddle for even cooking and to achieve the desired crispiness.
Preheating should take around 10 minutes. During this time, you can prepare your broccoli. Wash the broccoli thoroughly and chop it into small florets. Coat the florets with olive oil, minced garlic, salt, and black pepper. This mixture helps in developing rich flavors that will be enhanced during the grilling.
Grilling the Broccoli
Once your griddle is hot, place the seasoned broccoli florets on the surface in a single layer. The florets should sizzle when they touch the griddle. Cook the broccoli for 5-7 minutes, flipping occasionally to ensure an even char and tenderness.
For a more enhanced charred flavor, use a spatula to press the florets down gently onto the griddle. This technique helps in cooking the broccoli faster and evenly. Keep watch to avoid overcooking, as you want the broccoli to be tender yet crispy.
Final Touches and Serving
After grilling the broccoli, sprinkle freshly grated Parmesan cheese over the hot florets while they are still on the griddle. Allow the cheese to melt slightly, which will add a savory and creamy touch to the dish.
Once the cheese has melted, transfer the broccoli to a serving dish. Garnish with more cheese if desired and maybe a squeeze of lemon juice for an added zest. Serve and enjoy this nutritious and flavorful side dish. The broccoli will be crispy, tender, and bursting with flavors. Each bite contains a good amount of Vitamin C, calcium, and iron, making it a healthful addition to any meal.
Cassie brings decades of experience to the Kitchen Community. She is a noted chef and avid gardener. Her new book "Healthy Eating Through the Garden" will be released shortly. When not writing or speaking about food and gardens Cassie can be found puttering around farmer's markets and greenhouses looking for the next great idea.
