• 1 head of broccoli (pinch of salt and sugar for boiling)
• About 50g grated Parmesan cheese
• Sun-dried tomato oil / olive oil with salt and pepper
• 1 clove of garlic
• Sun-dried tomatoes in strips in OLE!
Divide the broccoli into larger florets and cook al dente with salt and sugar (the vegetable should not fall apart but should be easily mashed). Add chopped garlic to the tomatoes oil or olive oil. Place the cooked broccoli florets on a baking sheet and press them using the bottom of a glass. Brush each piece with oil/olive oil and generously sprinkle with cheese. Place in an oven preheated to 200 degrees Celsius (392 degrees Fahrenheit) and wait until the cheese turns golden. Finally, add sun-dried tomatoes. Serve warm or cold.