Two Pounds Of Broccoli Cut Into One Inch Florets

A Garlic Clove Minced

The Juice Of A Lemon

1/2 Cup And Two Tablespoons Of Olive Oil, Divided

Two Teaspoons Of Sea Salt, Divided

1/4 Teaspoon Of Crushed Red Pepper Flakes

1/4 Teaspoon Of Ground Black Pepper

Two Tablespoons Of Chopped Fresh Basil

One Cup Of Panko Bread Crumbs

1/4 Cup Of Grated Romano Cheese

Add a teaspoon of sea salt with 1/2 inch of water to a shallow pan and bring it to a boil. Add the broccoli to the boiling water. Cover and steam the broccoli for three minutes. Drain the broccoli well.

Into a mixing bowl, add the garlic, 1/2 teaspoon of sea salt, and the crushed red pepper flakes.  Mash with a fork to form a paste. Add the lemon juice and the fresh basil. Whisk until combined. While whisking, slowly drizzle in the olive oil. Whisk until the mixture is well blended and thickened slightly. Taste and add more sea salt and/or crushed red pepper flakes if desired.

While the broccoli is still warm, add it to the bowl with the dressing. Toss lightly to coat the florets with the dressing.

Preheat the oven to 350 degrees.

Place the broccoli florets into a greased baking dish spreading them out evenly in a single layer.

Into a mixing bowl, add the bread crumbs, 1/2 teaspoon of sea salt, the black pepper and the grated cheese. Mix until well blended. Add two tablespoons of olive oil to the bread crumb mixture. Mix until the bread crumbs are moistened. Note: If the bread crumbs appear too dry, add more olive oil.

Spread the bread crumb mixture evenly over the broccoli florets.

Bake in the pre-heated oven for 40-45 minutes until the top is golden brown.