adapted slightly from this Taste recipe.
1 large head or 2 small heads of broccoli (approximately 450g)
40ml extra virgin olive oil
1 teaspoon red chilli flakes
2 large garlic cloves, minced
2 tablespoons hazelnuts, chopped
zest of 1/2 lemon
generous pinch of sea salt flakes and black pepper
Pre-heat oven to 210C (convection)/190C (fan-forced).
Slice a bit of the bottom of the broccoli stalk to ensure it is level. Place broccoli on this cut side on a chopping board. Slice broccoli head into 4 thick steaks, ensuring that the stalk is cut into equal parts.
Place broccoli slices cut side down on a lined baking sheet.
Mix olive oil, chilli flakes and garlic in a small bowl. Brush the broccoli steaks (stalk and florets) evenly and generously with the garlic, chilli and oil mix using a pastry brush.
Sprinkle with sea salt flakes and scatter with hazelnuts.
Roast in the pre-heated oven for 18-20 minutes until the edges of the broccoli start to char.
Remove from oven. Sprinkle with black pepper and grated lemon zest. Serve hot.