Cut the broccoli into small florets. Cut the larger florest in half.

Use a food processor or your mad knife skills to chop the broccoli florets into tiny pieces, kind of like large rice kernels. I use a small food processor and do this in 2-3 batches. Be careful to not overprocess the broccoli for too long or it will turn into mash. Do it in short blitz a few times, then check and scrape bits and pieces from the sides, then blitz again if needed.

Once chopped, transfer to a bowl. Dice up a clove of garlic and a spring onion (scallion).

Heat a dollop of butter or other cooking fat in a pan over medium heat. Add the chopped garlic and onions and stir through for about 30 seconds.

Once aromatic and golden, add the riced broccoli and season with a little sea salt and lemon juice. Stir over medium heat for 1-2 minutes until just cooked through but still has some crunch.