2 servings

3 to 4 broccoli florets
juice of 1 lemon
zest of 1 lemon
pinch of sea salt
pinch of chili poder
olive oil in spray
1 tbsp sliced almonds

Preheat oven to 480º F. Slice the broccoli into ½-inch-thick steaks, and arrange on a lined sheet pan with parchment paper, setting them apart slightly.

Sprinkle with a pinch of salt, little olive oil and chili powder. Roast the broccoli for 10 to 12 minutes, after 6 minutes add the almonds. Bake until they look golden and semi soft.

Transfer to a large plate and add lemon juice and zest. Serve hot or cold.