Copycat Longhorn Steakhouse Broccoli

Ingredients

1 pound fresh broccoli, trimmed and cut into florets

1/4 cup butter, or 1/2 stick, for a rich garlic-butter coating

3 garlic cloves, finely minced, for savory flavor

1/3 cup freshly grated Parmesan cheese, for a salty cheesy finish

1/2 teaspoon kosher salt, or adjust to taste

1/4 teaspoon black pepper, or adjust to taste

Juice from 1/2 lemon, for a fresh bright finish

Bring a large saucepan of water to a boil.

Add a generous pinch of salt to the boiling water.

Add the broccoli florets and cook for 2–4 minutes, or until they turn bright green and become just tender.

Drain the broccoli well and set it aside. You can also steam the broccoli instead if you prefer.

Using the same saucepan, melt the butter over medium-low heat.

Add the minced garlic and cook for 1–2 minutes, stirring often, until fragrant. Be careful not to burn the garlic.

Return the cooked broccoli to the pan.

Toss the broccoli gently until it is evenly coated in the garlic butter.

Sprinkle the freshly grated Parmesan cheese over the broccoli.

Toss again until the cheese lightly coats the florets.

Season with kosher salt and black pepper to taste.

Squeeze fresh lemon juice over the broccoli right before serving.

Serve warm and enjoy this buttery, garlicky Parmesan broccoli.