This dish contains the following allergens: Milk/Dairy
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2 tablespoons
extra virgin olive oil
8
cloves garlic, peeled, crushed
1 teaspoon
kosher salt, plus more to taste
710g
water
6 cups
broccoli florets (1-2 heads broccoli)
85g
grated Parmesan-Reggiano cheese
Pinch red pepper flakes, for serving
2 tablespoons
extra virgin olive oil
8
cloves garlic, peeled, crushed
1 teaspoon
kosher salt, plus more to taste
3 cups
water
6 cups
broccoli florets (1-2 heads broccoli)
1/2 cup
grated Parmesan-Reggiano cheese
Pinch red pepper flakes, for serving
Step 1
Select SEAR/SAUTÉ and set to MD. Allow to preheat for 5 minutes.
Step 2
Once unit is preheated, add oil and garlic to the pot. Sauté until soft and brown, stirring frequently, about 10 minutes.
Step 3
Carefully remove oil and garlic from pot and place into a separate bowl. Season with a pinch of salt; keep warm.
Step 4
Pour water into the pot. Place broccoli florets into the Cook & Crisp™ Basket and place basket in pot. Assemble pressure lid, making sure the pressure release valve is in the VENT position.
Step 5
Select STEAM. Set time to 7 minutes. Select START/STOP to begin.
Step 6
When steaming is complete, carefully remove lid. Remove the basket and transfer broccoli to a bowl.
Step 7
Pour the oil and garlic over the broccoli. Toss to coat and then season liberally with Parmesan-Reggiano. Add a pinch of crushed red pepper, if desired. Serve immediately.
Select SEAR/SAUTÉ and set to MD. Allow to preheat for 5 minutes.
2 tablespoons
extra virgin olive oil
8
cloves garlic, peeled, crushed
1 teaspoon
kosher salt, plus more to taste
710g
water
6 cups
broccoli florets (1-2 heads broccoli)
85g
grated Parmesan-Reggiano cheese
Pinch red pepper flakes, for serving
2 tablespoons
extra virgin olive oil
8
cloves garlic, peeled, crushed
1 teaspoon
kosher salt, plus more to taste
3 cups
water
6 cups
broccoli florets (1-2 heads broccoli)
1/2 cup
grated Parmesan-Reggiano cheese
Pinch red pepper flakes, for serving
Step 2 of 7
Once unit is preheated, add oil and garlic to the pot. Sauté until soft and brown, stirring frequently, about 10 minutes.
2 tablespoons
extra virgin olive oil
8
cloves garlic, peeled, crushed
1 teaspoon
kosher salt, plus more to taste
710g
water
6 cups
broccoli florets (1-2 heads broccoli)
85g
grated Parmesan-Reggiano cheese
Pinch red pepper flakes, for serving
2 tablespoons
extra virgin olive oil
8
cloves garlic, peeled, crushed
1 teaspoon
kosher salt, plus more to taste
3 cups
water
6 cups
broccoli florets (1-2 heads broccoli)
1/2 cup
grated Parmesan-Reggiano cheese
Pinch red pepper flakes, for serving
Step 3 of 7
Carefully remove oil and garlic from pot and place into a separate bowl. Season with a pinch of salt; keep warm.
2 tablespoons
extra virgin olive oil
8
cloves garlic, peeled, crushed
1 teaspoon
kosher salt, plus more to taste
710g
water
6 cups
broccoli florets (1-2 heads broccoli)
85g
grated Parmesan-Reggiano cheese
Pinch red pepper flakes, for serving
2 tablespoons
extra virgin olive oil
8
cloves garlic, peeled, crushed
1 teaspoon
kosher salt, plus more to taste
3 cups
water
6 cups
broccoli florets (1-2 heads broccoli)
1/2 cup
grated Parmesan-Reggiano cheese
Pinch red pepper flakes, for serving
Step 4 of 7
Pour water into the pot. Place broccoli florets into the Cook & Crisp™ Basket and place basket in pot. Assemble pressure lid, making sure the pressure release valve is in the VENT position.
2 tablespoons
extra virgin olive oil
8
cloves garlic, peeled, crushed
1 teaspoon
kosher salt, plus more to taste
710g
water
6 cups
broccoli florets (1-2 heads broccoli)
85g
grated Parmesan-Reggiano cheese
Pinch red pepper flakes, for serving
2 tablespoons
extra virgin olive oil
8
cloves garlic, peeled, crushed
1 teaspoon
kosher salt, plus more to taste
3 cups
water
6 cups
broccoli florets (1-2 heads broccoli)
1/2 cup
grated Parmesan-Reggiano cheese
Pinch red pepper flakes, for serving
Step 5 of 7
Select STEAM. Set time to 7 minutes. Select START/STOP to begin.
2 tablespoons
extra virgin olive oil
8
cloves garlic, peeled, crushed
1 teaspoon
kosher salt, plus more to taste
710g
water
6 cups
broccoli florets (1-2 heads broccoli)
85g
grated Parmesan-Reggiano cheese
Pinch red pepper flakes, for serving
2 tablespoons
extra virgin olive oil
8
cloves garlic, peeled, crushed
1 teaspoon
kosher salt, plus more to taste
3 cups
water
6 cups
broccoli florets (1-2 heads broccoli)
1/2 cup
grated Parmesan-Reggiano cheese
Pinch red pepper flakes, for serving
Step 6 of 7
When steaming is complete, carefully remove lid. Remove the basket and transfer broccoli to a bowl.
2 tablespoons
extra virgin olive oil
8
cloves garlic, peeled, crushed
1 teaspoon
kosher salt, plus more to taste
710g
water
6 cups
broccoli florets (1-2 heads broccoli)
85g
grated Parmesan-Reggiano cheese
Pinch red pepper flakes, for serving
2 tablespoons
extra virgin olive oil
8
cloves garlic, peeled, crushed
1 teaspoon
kosher salt, plus more to taste
3 cups
water
6 cups
broccoli florets (1-2 heads broccoli)
1/2 cup
grated Parmesan-Reggiano cheese
Pinch red pepper flakes, for serving
Step 7 of 7
Pour the oil and garlic over the broccoli. Toss to coat and then season liberally with Parmesan-Reggiano. Add a pinch of crushed red pepper, if desired. Serve immediately.
