Broccoli with Garlic, Lemon and Parmesan

I love this way of cooking broccoli. I sometimes add 1 red deseeded chilli into this aswell.  If there is any of this broccoli left over it can be served at room temperature the next day.

Serves 4-6


  • 1 medium or 2 small heads of broccoli or 750g (1 1/2lbs) sprouting broccoli
  • 4 tablespoon olive oil
  • 3 cloves of garlic, crushed or finely grated
  • finely grated zest of 1 small lemon
  • sea salt and pepper
  • 50g (2ozs) grated parmesan cheese (optional)


  1. Peel the stems of the broccoli with a peeler to remove the tough outer parts and cut the florets into long thin stalks .
  2.  If the florets are large, divide them in half lengthwise.
  3. Bring a saucepan of salted water (1 teaspoon salt) to the boil, add the broccoli and cook on a high heat with the lid off for about 5-6 minutes until it is cooked.
  4. Drain the broccoli and set aside.
  5.  In a frying pan on a high heat, place the olive oil, add the garlic and cook for a minute till pale golden, then add the broccoli, lemon zest and season with salt and pepper.
  6. Transfer to a warm serving bowl, sprinkle with the grated parmesan and serve.