Step 2 of 6

Toss the florets with oil, garlic and salt until every piece is glossy — dry florets burn at the tips.

Ingredients for 3 servings 6

• 338 g broccoli
• 1½ tsp olive oil
• 2 cloves garlic
• ½ tsp fine salt
• 23 g Parmesan
• 1 lemon