24
Crunchy broccoli with
Pecorino Romano
Serves 4
If you haven’t tried cooking broccoli in an air fryer before, you’re in for a real treat—the florets come
out perfectly frizzled. A little grated cheese goes on at the beginning and cooks into the veggies;
the rest tops the finished dish.
12 oz broccoli florets (about 6 cups)
¼ cup grated Pecorino Romano, divided
¼ tsp crushed red pepper (optional)
Pinch of kosher salt
1½ tbsp olive oil
½ cup cooked quinoa
1 tsp grated lemon zest
1. In large bowl, sprinkle broccoli with 2 tbsp Pecorino Romano, crushed red pepper, and salt.
Drizzle in oil and toss well to coat.
2. Preheat air fryer to 375°F. Coat Crisper Tray with nonstick spray. Pour broccoli mixture into
Crisper Drawer. Air-fry for 5 minutes. Shake basket to redistribute broccoli. Air-fry about
5 minutes more or until broccoli is crisp.
3. Arrange broccoli on platter. In a small bowl, combine remaining 2 tbsp Pecorino Romano and
lemon zest. Sprinkle broccoli with cheese-lemon mixture.
Serving size (¾ cup): 94 Cal, 7 g Total Fat, 2 g Sat Fat, 189 mg Sod, 6 g Total Carb, 1 g Sugar, 2 g Fib, 3 g Prot.
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