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Copycat Longhorn Broccoli

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A delicious replica of the famous restaurant broccoli, featuring buttery garlic and Parmesan for an elevated side dish.

Ingredients

Scale
  • 1 large head of broccoli, cut into florets
  • 1½ tablespoons butter (or olive oil)
  • 3 cloves garlic, minced
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon onion powder
  • ½ teaspoon lemon juice (optional)
  • â…“ cup grated Parmesan cheese (freshly grated preferred)
  • Crushed red pepper flakes (optional)
  • Lemon zest (optional)
  • Toasted breadcrumbs (optional)
  • Vegan Parmesan or nutritional yeast (optional)

Instructions

  1. Wash and cut the broccoli into florets, ensuring they are the perfect bite-sized pieces.
  2. In a large pot, bring salted water to a boil. Blanch the broccoli florets for 2-3 minutes until they’re bright green, then quickly drain them and shock them in ice water to keep them vibrant.
  3. In a skillet, melt the butter (or olive oil) over medium heat. Add the minced garlic and sauté until fragrant.
  4. Add the blanched broccoli to the skillet. Season with salt, pepper, and onion powder, tossing everything together until well coated.
  5. Drizzle in the lemon juice and sprinkle in Parmesan cheese. Mix everything until the cheese melts slightly.
  6. Serve warm, garnished with optional toppings like crushed red pepper flakes, lemon zest, toasted breadcrumbs, or vegan Parmesan.

Notes

For a vegan version, replace butter with olive oil and use nutritional yeast instead of Parmesan.

Nutrition

Find it online: https://thestationrecipes.com/copycat-longhorn-broccoli-copycat-broccoli/

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