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Tender-crisp broccoli florets coated in a rich, buttery garlic cream sauce and topped with freshly grated Parmesan cheese, inspired by the Longhorn Steakhouse style.

Ingredients

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

Instructions

  1. Cut broccoli into evenly sized florets.
  2. Fill a pot with water, bring to a boil, place a steamer basket in the pot, add broccoli, cover and steam 4–5 minutes until bright green and tender-crisp; set aside.
  3. Heat a large skillet over medium heat and melt the butter.
  4. Add minced garlic and sauté 1–2 minutes until fragrant, avoiding browning.
  5. Lower the heat and pour in the heavy cream; simmer gently 2–3 minutes.
  6. Stir in grated Parmesan and cook until the sauce is smooth and slightly thickened.
  7. Add the steamed broccoli to the skillet and gently toss to coat each floret.
  8. Season with salt, black pepper, and optional red pepper flakes and toss again.

Notes

Do not steam broccoli too long; keep it crisp-tender for best texture and color., Always grate Parmesan fresh for the smoothest sauce and best flavor., When reheating leftovers, add a splash of cream or water to refresh the sauce’s creaminess.

Nutrition

Find it online: https://cookingcrumbs.com/copycat-longhorn-garlic-parmesan-broccoli/