Copycat Longhorn Garlic Parmesan Broccoli
This copycat recipe recreates Longhorn Steakhouse's famous garlic parmesan broccoli with crispy roasted florets and a rich, savory cheese sauce. Ready in under 30 minutes!
Equipment
- Large rimmed baking sheet
- Medium saucepan
- Whisk
- Chef's knife and cutting board
- Microplane or box grater for cheese
Ingredients
- 1.5 lbs broccoli cut into medium florets, stems peeled and sliced
- 3 tbsp olive oil divided
- 1 tsp kosher salt divided
- 0.5 tsp black pepper freshly ground
- 4 tbsp unsalted butter
- 4 cloves garlic minced
- 2 tbsp all-purpose flour
- 1 cup whole milk
- 0.75 cup parmesan cheese freshly grated, plus more for garnish
- 0.25 tsp onion powder
- 1 tbsp fresh parsley chopped, for garnish
Instructions
- Preheat your oven to 425°F (220°C). On a large, rimmed baking sheet, toss the broccoli florets with 2 tablespoons of olive oil, ½ teaspoon of kosher salt, and the black pepper. Arrange them in a single layer, ensuring they aren't crowded. Roast for 14-16 minutes, or until the edges are deeply browned and crispy, flipping halfway through.
- While the broccoli roasts, make the sauce. In a medium saucepan over medium heat, melt the butter with the remaining 1 tablespoon of olive oil. Add the minced garlic and cook for just 60-90 seconds until fragrant—trust me, you don't want it to brown or it will turn bitter.
- Sprinkle the flour over the garlic butter and whisk constantly for about 1 minute to cook out the raw flour taste. This creates your roux, the base for a smooth, lump-free sauce. Believe me, taking this minute is non-negotiable for perfect texture.
- Slowly pour in the milk while whisking continuously. Bring the mixture to a gentle simmer, whisking often, until it thickens enough to coat the back of a spoon, about 3-4 minutes. Reduce the heat to low.
- Remove the saucepan from the heat. Stir in the freshly grated parmesan cheese, onion powder, and remaining ½ teaspoon of salt. Whisk until the cheese is fully melted and the sauce is velvety smooth. Tip from me: Taking the pan off the heat prevents the cheese from becoming grainy.
- Transfer the crispy roasted broccoli to a large serving bowl. Pour the warm garlic parmesan sauce over the top and gently toss to coat every floret. Garnish with extra parmesan and fresh parsley. Serve immediately while hot and crispy!
Notes
Chef's Tips:
• For the crispiest broccoli, ensure florets are completely dry before tossing with oil.
• Use freshly grated parmesan from a block. Pre-grated cheese contains anti-caking agents that can make your sauce gritty.
• This is best served immediately, as the sauce will soften the crispy broccoli over time.
Food Safety:
• Dairy-based sauce should not be left at room temperature for more than 2 hours
• Store leftovers in a sealed container in the refrigerator