Ingredients
Scale
- 1 large head of broccoli, cut into florets
- 4 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 tablespoons butter
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Step 1: Bring a large pot of salted water to a boil. Add the broccoli florets and cook until tender-crisp, about 5-7 minutes. Drain well and set aside.
- Step 2: Melt the butter in a large skillet over medium heat. Add the minced garlic and cook for about 1 minute, until fragrant, being careful not to burn it.
- Step 3: Pour in the heavy cream and bring to a simmer. Reduce heat to low and stir in the Parmesan cheese, salt, pepper, and red pepper flakes (if using). Stir until the cheese is melted and the sauce is smooth and creamy.
- Step 4: Add the cooked broccoli florets to the skillet and toss gently to coat them in the creamy garlic Parmesan sauce.
- Step 5: Cook for another 2-3 minutes, allowing the sauce to thicken slightly and the broccoli to absorb some of the flavors.
- Step 6: Serve immediately. Garnish with extra Parmesan cheese, if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the microwave or on the stovetop, adding a splash of milk or cream if needed to restore creaminess.
- Serve this creamy broccoli as a delightful side dish alongside grilled chicken or fish for a complete and satisfying meal.
- For extra flavor depth, toast the Parmesan cheese in a dry skillet before adding it to the cream sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American