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My husband tends to buy a block of cheddar cheese about twice a year, once around Christmas which is eaten with chutneys and crackers before and after Christmas. Sometime around late spring he decides to buy another one – which will not get eaten like the Christmas cheddar – because it’s generally warm weather and we all crave Aperol Spritz and olives not cheddar and chutney. No offence, though, each to their own. So now we have this huge block of cheddar cheese in August about to go off. As Karens pointed outon Threads, yes, I know very well that cheese can be put in the freezer, thanks. However, I wanted to make something with it, like a side dish or a snack, or just dinner as it is. And the freezer is full.
Why Does Broccoli Go So Well with Cheese?
Broccoli has a mild, earthy, and slightly bitter taste. Cheese, especially when melted, has a creamy, rich, and savory flavor. The cheese helps to balance out and smooth the vegetal flavors of the broccoli. It adds a tangy, salty accent as well. The combination creates an umami-packed flavor profile that is hard to resist.
So I made this 2 ingredient super cheesy and crispy broccoli – even the kids would like it, it’s so cheesy and crispy. The recipe is fairly straightforward too. Did you know that broccoli hardly looses any nutrients when steamed?
Does Cooking Broccoli Destroy Nutrients?
Yes and no, depends on the method! Boiling them will kill some of the nutrients, but not all of them. Steaming however, preserves nearly all of it. Some nutrients actually become easier for your body to absorb after cooking. Just like in case of carrots: heat breaks down cell walls of broccoli and carrot, releasing carotenoids like beta-carotene. The key difference between boiling and other methods is contact with water: glucosinolates dissolve into the cooking liquid and get poured down the drain.
The other good news is that cooking does not destroy fiber. What changes is the ratio and the per-serving amount. Steaming and microwaving are the best methods. They restructure cell walls in a way that increases available soluble fiber.
So this dish is actually double cooked – so some of them will be inevitably destroyed, but about it will be around 50% or more retained, fiber will be fine.
How to Steam Broccoli?
I normally use the microwave and a glass measuring pitcher, covered and adding a very small amount of water at the bottom of it t create the steam. Of course, if you have a special steaming kitchen gadget, just use that.
Why Does Broccoli Smell So Bad?
I don’t know about you, but it never bothered me, I don’t dislike it. But if you ever wondered, broccoli’s unpleasant smell can be attributed to sulfur-containing compounds known as glucosinolates (mentioned above). When broccoli is cut or cooked, these compounds break down and release hydrogen sulfide gas, which is notorious for its strong odor. Although this smell might be off-putting, it’s important to remember that these compounds also contribute to broccoli’s health benefits, such as cancer-fighting properties. To mitigate the smell while cooking, steaming or sautéing rather than boiling is the better solution once again, as this can help retain flavor and reduce the release of odorous gas. So, while the smell may deter some, the nutritional perks are worth it.
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How to Make This 2 Ingredient Super Cheesy and Crispy Broccoli
The recipe is so easy and straightforward, I wouldn’t even call it a recipe, more like sharing the idea.
All you need is:
- some olive oil if you don’t use parchment paper
- half a head of broccoli, broken into smaller florets, halve them if they are too big
- 150 g grated cheddar cheese
Method:
-
Prepare the broccoli: steam the florets (no salt needed as the cheese will be salty) until they are al dente. In the meantime, line a baking sheet, shallow pan with parchment paper. If you don’t have parchment paper, grease the bottom of the baking sheet with olive oil. Sprinkle half of the grated cheddar cheese all over it, evenly.
-
Lift the broccolis from the steamer and spread them out evenly on the top of the cheese. Smash the broccoli florets with a potato masher. This might seem a bit of a difficult job, but do your best. The broccoli florets should be only cooked to 50-60% because they are going to bake and you don’t want to eat mushy broccoli.
- Add the rest of the cheese and bake it in the oven for 30 minutes on 180 Celsius.
2 Ingredient Super Cheesy and Crispy Broccoli
Ingredients
- 2 tbsp olive oil (not necessary if you use baking paper)
- half head broccoli broken into smaller florets, halve them if they are too big
- 150 g grated mature cheddar cheese
Instructions
- Prepare the broccoli: steam the florets (no salt needed as the cheese will be salty) until they are al dente.In the meantime, line a baking sheet, shallow pan with parchment paper.If you don't have parchment paper, grease the bottom of the baking sheet with olive oil.Sprinkle half of the grated cheddar cheese all over it, evenly.
- Lift the broccolis from the steamer and spread them out evenly on the top of the cheese.
- Smash the broccoli florets with a potato masher. This might seem a bit of a difficult job, but do your best. The broccoli florets should be only cooked to 50-60% because they are going to bake and you don't want to eat mushy broccoli.
- Add the remaining cheese on the top.
- Bake it for 180 C for 30 minutes.Enjoy it hot.
If you liked this broccoli recipe, check out my other ones:
Couscous with Roasted Broccoli and Lemon Tahini
Simple, Vegan, Creamy Broccoli Soup Recipe
Best Vegan Macaroni Cheese with Broccoli and Peas
2 Ingredient Super Cheesy and Crispy Broccoli
Ingredients
- 2 tbsp olive oil (not necessary if you use baking paper)
- half head broccoli broken into smaller florets, halve them if they are too big
- 150 g grated mature cheddar cheese
Instructions
- Prepare the broccoli: steam the florets (no salt needed as the cheese will be salty) until they are al dente.In the meantime, line a baking sheet, shallow pan with parchment paper.If you don't have parchment paper, grease the bottom of the baking sheet with olive oil.Sprinkle half of the grated cheddar cheese all over it, evenly.
- Lift the broccolis from the steamer and spread them out evenly on the top of the cheese.
- Smash the broccoli florets with a potato masher. This might seem a bit of a difficult job, but do your best. The broccoli florets should be only cooked to 50-60% because they are going to bake and you don't want to eat mushy broccoli.
- Add the remaining cheese on the top.
- Bake it for 180 C for 30 minutes.Enjoy it hot.