My mom originally introduced me to this recipe, although if you ask her, she will tell you it was the other way around and I introduced her to it first, however, regardless of where it came from, this has been recurring hit in both houses. Even my husband and my dad, who are both picky-ish eaters, absolutely LOVE this stuff.
The mayo makes this broccoli side super creamy while the garlic, as it roasts, adds a nice almost nutty note to the dish. This roasted garlic broccoli pairs well with just about anything. Actually, we have yet to find anything it didn’t pair well with.
Might seem like an odd mixture of stuff, but give it a try and report back to me, because I know for a fact anyone who tries this is going to be just as obsessed as we all are.

INGREDIENTS :

• 1 large head of Broccoli
• 3 TB (Tablespoons) Mayonnaise
• 3 cloves of Garlic, grated
• Pinch of Salt
• Grated Parmesan or Asiago Cheese

STEPS :

1. Preheat your oven to 385 degrees Fahrenheit.
2. Trim or tear apart your broccoli head to make bite sized pieces, roughly 1.5″ in length. Put into ziplock bag or bowl. I prefer using a ziplock bag because it’s easier to mix this all up evenly after.
3. Once you’re done adding your broccoli, add your mayonnaise, grate your garlic and add your pinch of salt. Close the bag and mix everything for a minute, until well incorporated. If using a bowl, make sure you stir it up really well so that each piece is covered in the garlic mayo.
4. Lay your garlic-mayo covered broccoli on a cooking sheet and bake in the oven for 10-12 minutes or until your broccoli begins turning golden brown. Remove from the oven and add grated cheese on top. Put back into the oven and bake for 2-5 minutes, until all the cheese is melted and turning golden brown.
5. Serve and enjoy!