Broccoli and cheese gets a grown-up treatment with this easy update to the classic. The broccoli is cooked hot and fast under a broiler to develop some char, instead of being blandly steamed or boiled. It's then cloaked in a blizzard of finely shaved Manchego cheese in place of that orange stuff. A final touch of toasted hazelnuts and honey top off the florets.
Why It Works
- Cooking the broccoli rapidly minimizes the development of bitter flavors and the high heat produces sweetness through caramelization.
- A touch of honey enhances the caramelized flavors of the charred broccoli and balances the cheese's salty bite.
- Yield:Serves 4 as a side
- Active time: 15 minutes
- Total time:15 minutes
- 1 head broccoli (about 1 pound/450g), stem end trimmed and stalk peeled of tough skin
- 3 tablespoons extra-virgin olive oil (45ml)
- Kosher salt and freshly ground black pepper
- Fresh juice from 1/2 lemon (about 1 tablespoon/15ml)
- 3 tablespoons honey (45ml)
- 1/3 cup chopped toasted hazelnuts (about 2 ounces/55g)
- 4 ounces Manchego cheese
Preheat the broiler to high and place a rimmed aluminum baking half-sheet 6 inches below it.
Cut broccoli head in half lengthwise, then cut each half into individual florets with a long spear of stem attached. In a large mixing bowl, toss broccoli with olive oil and salt, rubbing it well with your hands to coat evenly and thoroughly.
Arrange broccoli on pre-heated sheet tray, then broil until nicely charred in spots, about 5 minutes (keep a close eye as different broilers have different power levels).
Transfer roasted broccoli to a serving plate and season with black pepper. Sprinkle lemon juice all over, followed by honey and hazelnuts. Using a Microplane grater, grate Manchego cheese generously all over. Serve immediately.