Recipe by: Fresh City
Serves: serves 3-4
Prep Time: Quick & Easy


1 bunch broccoli

2 shallots

2 tablespoons extra virgin olive oil

1 tablespoon fresh or dried thyme or rosemary

1/2 cup lactose-free parmesan block, 200g

2 cloves of garlic

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Prep: Cut broccoli into florets. Coarsley slice shallots. Grate parmeson. Leave the 2 garlic cloaves whole and unpeeled. 

1. Heat oven to 425° F. On a rimmed baking sheet, toss the broccoli, shallots, garlic, and herbs with the oil and season with ½ teaspoon each salt and pepper. 

2. Roast, tossing once, until tender, 15 to 20 minutes.  

3. Remove from oven, sprinkle with Parmesan, and return to oven for 5-10 minutes, until cheese is melted and slightly browned. 

4. Serve warm alongside your main course, or toss with 3-4 servings of cooked pasta (reserving 1/2 cup pasta water to toss with the pasta and broccoli, to make a light sauce).