SMASHED BROCCOLI PARMESAN BITES

In a bowl combine the oil, garlic powder, onion powder, paprika, salt and pepper set aside.

Cut the broccoli in half separating the florets from the stalk. Using a knife to cut apart the broccoli florets, larger florets work better for this recipe. Remove the woody end from the bottom of the broccoli stalk. Slice the broccoli stalk into rounds.

Fill a large pot with water, place a colander above the water. Bring the water to the boil. Add the broccoli into the colander and cover with a lid. Steam the broccoli florets and sliced stalk for 3-4 minutes.

Remove the broccoli from the pot and place onto a chopping board lined with kitchen paper.

Using the bottom of a glass, press down gently on the broccoli to flatten slightly but ensuring not to break apart the broccoli. The kitchen paper will absorb the excess water.

Carefully transfer the smashed broccoli to the air fryer. Brush each piece of broccoli with the seasoned oil. Sprinkle parmesan cheese onto each broccoli piece.

Cook in the air fryer on the bake setting at 180 degrees for 10-12 minutes or until the parmesan cheese is melted and crispy.

To make the dip:

Combine all the ingredients in a bowl.

To serve: Transfer the broccoli to a bowl and serve with the ranch dipping sauce on the side

BROCCOLI

Delicious and nutrient dense. We grow and handpick ours at optimum maturity to lock in all the good stuff.

• wb_sunny Available All Year Round
• grass Gisborne, Pukekohe & Chertsey
• check Source of Dietary fibre
• check Good Source of Vitamin C
• check Source of Vitamin B6, Folate, Potassium

• 1 head LeaderBrand Broccoli
• 1 tsp garlic powder
• ½ tsp paprika
• ½ tsp onion powder
• 3 tbsp oil
• Salt
• Pepper
• 40g grated parmesan cheese

Ranch Dressing:

• ¼ cup mayonnaise
• ¼ cup sour cream
• 2 tbsp milk
• ½ tsp white vinegar
• ½ tsp dried dill
• ¼ tsp dried parsley
• ¼ tsp chives
• ½ tsp onion powder
• Salt
• Pepper