Description

Tender broccoli florets smothered in a rich, velvety garlic Parmesan cream sauce. This restaurant-quality side dish comes together in under 30 minutes with simple ingredients.

Ingredients

Scale

4 cups fresh broccoli florets
1 cup heavy cream
3/4 cup freshly grated Parmesan cheese
3 tablespoons unsalted butter
4 cloves garlic, minced
2 ounces cream cheese
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)

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Instructions

1. Bring a large pot of salted water to boil. Add broccoli florets and blanch for 3 minutes. Drain and immediately transfer to ice water bath. Set aside.
2. Melt butter in a large skillet over medium heat. Add minced garlic and sauté for 60 seconds until fragrant.
3. Pour in heavy cream and add cream cheese. Stir continuously until cream cheese melts completely.
4. Add Italian seasoning, salt, black pepper, and red pepper flakes if using. Simmer for 3-4 minutes until sauce thickens slightly.
5. Stir in Parmesan cheese (reserve 1 tablespoon for garnish) and mix until smooth and creamy.
6. Drain broccoli and pat dry. Add to the skillet with sauce and toss gently to coat evenly.
7. Cook for 2-3 minutes until broccoli is heated through.
8. Transfer to serving dish and garnish with reserved Parmesan cheese. Serve immediately.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on stovetop with a splash of cream. For best texture, use fresh broccoli rather than frozen. Can be made with cauliflower or a mix of vegetables.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Side Dish
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 215
Sugar: 2g
Sodium: 380mg
Fat: 18g
Carbohydrates: 9g
Fiber: 2g
Protein: 8g