Crispy Cheesy Baked Broccoli Food

CRISPY CHEESY ROASTED BROCCOLI RECIPE

Steps:

• Heat oven to 450°F and set a large, rimmed sheet pan on the middle rack in the oven (while the oven heats).
• While the oven preheats, bring a large pot of water and 1-teaspoon salt to boil.
• While the water heats, rinse and cut the broccoli into florets (they should all be about the same size).
• Fill a large mixing bowl with ice water, and set it next to the stove.
• When the water is boiling, add the broccoli florets, and set the heat to medium-low. Boil the broccoli for 2 minutes. After 2 minutes, use a slotted spoon to submerge the broccoli in the ice water to cool for 2 minutes. Transfer the broccoli to a paper towel-lined plate to dry and pat dry with another paper towel.
• In a large bowl, mix together broccoli, olive oil, 1-teaspoon salt and black pepper.
• In a medium bowl, mix together the melted butter, panko crumbs, shredded cheddar, grated Parmesan cheese and red pepper flakes.
• Remove the hot baking sheet from the oven and spread the broccoli mixture evenly over the pan.
• Set the oven to broil and return the pan with the broccoli to the middle rack of the oven.
• Broil the broccoli 4 minutes. Remove the pan from the oven, and
• sprinkle the breadcrumb/cheese mixture evenly over the top of the broccoli.
• Return the broccoli to the oven and broil another 3-5 minutes or until the broccoli is fork-tender and the cheese has melted and is crispy around the edges. Watch closely so the cheese doesn't burn. (**Note: If the cheese is browning too quickly, remove the broccoli from the oven and turn off the broiler. After 1 minute, return the broccoli to the oven and let it finish cooking with residual heat.)
• Serve immediately and...
• Enjoy!

CRISPY CHEESY ROASTED BROCCOLI

Steps:

• Preheat oven to 500 F degrees. Line a large rimmed baking sheet with foil or parchment paper and set aside.
• To a large mixing bowl, add broccoli florets and olive oil, giving it a toss with your hands to fully coat the broccoli with the oil. Add pepper and salt and toss again to combine.
• Transfer broccoli to prepared baking sheet and bake 8 minutes. While broccoli is baking, combine cheese and panko in a small bowl.
• Remove baking sheet from oven and sprinkle broccoli with cheese/panko mixture. Spray quickly with a little cooking spray and return to oven for 3-5 minutes, until cheese is melted and a bit crispy.
• Can be served from the baking sheet or alternatively, after broccoli is finished with the first 8 minute bake, transfer broccoli to a large casserole dish. Top with cheese/panko and bake 3-5 minutes and serve directly from the dish. Just make sure the casserole dish is oven safe at 500!

CRISPY PARMESAN BROCCOLI

Steps:

• Preheat the oven to 400 degrees F.
• Combine the broccoli, garlic, 1 tablespoon oil and some salt and pepper in a medium bowl. Add the remaining tablespoon oil to coat the bottom of a large ovenproof skillet, preferably cast iron. Add the cheese in an even layer followed by the broccoli. Roast until the broccoli is slightly browned and the cheese is golden brown and crispy, about 15 minutes.
• Meanwhile, combine the ranch, sriracha, lime zest and juice in a small bowl. Remove the skillet from the oven and drizzle the sauce all over the broccoli.

CRISPY CHEESY BAKED BROCCOLI

Steps:

• In a bowl, whisk together the egg and milk and set aside. In another bowl, stir together the almond flour, parmesan cheese, garlic powder, and salt.
• Preheat oven to 400 F and prepare a sheet pan with tin foil or parchment paper.
• Dip a floret in the egg mixture and then the almond flour mixture until completely coated.
• Place on the sheet pan and repeat until you used all the florets. Sprinkle with cheddar cheese. Bake for 10-15 minutes

BLISSED-OUT CRISPY CHEESY BROCCOLI GRATIN

Steps:

• Adjust one oven rack to the upper-middle position and another rack to the position. Place a rimmed sheet pan on the middle rack and preheat the oven to 400°F.
• Toss the broccoli florets with the olive oil and salt in a medium-size bowl. Turn the broccoli out onto the hot sheet pan (it should sizzle!) and roast until the bottom of the florets are nicely browned, about 15 minutes.
• Meanwhile, combine the butter and garlic in a ramekin and place it in the oven until the butter melts, 5 minutes. (Alternatively, combine them in a microwave-safe bowl and microwave on high power in 15-second increments, swirling between each, until the butter melts, 45 seconds to 1 minute.)
• Place the bread crumbs in a medium-size bowl, add the butter-garlic mixture, and toss with a fork. Add the Cheddar and Parmigiano Reggiano cheeses and toss to combine.
• Remove the sheet pan from the oven and sprinkle the broccoli with the cheesy bread crumb mixture. Turn the broiler to high and place the sheet pan on the upper rack. Broil until the cheese is melted and browned, 1 to 2 minutes (watch the bread crumbs closely as broiler intensities vary and you don't want them to burn). Remove from the oven, transfer to a platter-making sure to scrape up all of the crispy, crunchy cheesy bits-and serve.

CRISPY CHEESE & BROCCOLI CASSEROLE

Steps:

• In a saucepan boil broccoli florets in salted water for 4 minutes and drain. Place in the bottom of a 2 quart casserole dish.
• Melt butter and then blend in flour. Stir milk in slowly. Add velveeta cheese and stir until cheese is melted. Pour over broccoli.
• Mix herb croutons with butter and water. Sprinkle on top of casserole.
• Bake in a 350 degree oven for 25 to 30 minutes.
• Enjoy!