Heat a small fry pan with a medium heat and add in 2 tbsp (30 ml) extra virgin olive oil

After 3 minutes turn off the heat, add in the hot smoked Spanish paprika, sweet smoked Spanish paprika and corn starch, whisk together until there are no lumps

Heat the pan with a medium heat again, slowy add in ½ cup (120 ml) vegetable broth while whisking continuously, once all the broth has been added, add the white wine vinegar and a little pinch of sea salt, continue to whisk for 2 to 3 minutes or until you get a creamy sauce, then turn off the heat

Cut the florets off the head of broccoli, making sure to cut the bigger florets into smaller ones so they´re all similar in size, add the florets into a colander and rinse under water, then add over a dish cloth and pat completely dry, roughly chop the garlic

Heat a large fry pan with a medium heat and add in 2 tbsp (30 ml) extra virgin olive oil

After a couple of minutes add in the florets of broccoli, mix together and then place in a single layer, after 2 minutes mix together and then again place in a single layer, after another 2 minutes add in the chopped garlic, mix continuously, after 30 seconds to 1 minute, add in ¼ cup (60 ml) vegetable broth and season with sea salt & black pepper, place a lid on the pan and lower to a low-medium heat

After 4 minutes and the broccoli is tender (you can always pierce with a fork to ensure it´s done), remove from the heat and transfer into a serving dish, all in a single layer, finely grate the cheese over the broccoli

Whisk the spicy sauce in the pan, then spoon over the broccoli, enjoy!