Cheesey Broccoli

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cheesey broccoli-3

Cheesey Broccoli

From Stonesoup
Sorry. Video is not available for this recipe.

I made this the other night for a ‘batchelorette’ dinner because my Irishman was out. I was craving something healthy but also cheesey and comforting. Talk about hitting the spot!

If you have coconut oil, I really recommend using it because it add a lovely subtle coconutty sweetness which sounds weird but actually works really well. Of course if you don’t have any butter or olive oil are just as good.

Enough for: 2
Takes: 15 minutes

4-5 tablespoons coconut oil, olive oil or butter
2 heads broccoli
2-6 small red chills chopped, optional
4 large handfuls grated cheese

1. Heat oil in a frying pan or skillet over a medium heat.

2. Rinse broccoli and don’t dry as the water will help the broccoli to steam. Slice broccoli stems finely then chop the top into bite sized chunks. I just hack through it with a knife but you’re welcome to chop into individual ‘trees’ if you like.

3. Add broccoli and chilli to the oil. Cook, covered for about 5 minutes or until the broccoli is tender. You’ll need to stir a few times. If it starts to burn add a little water.

4. Add cheese and stir until well combined and just melted. Serve hot.

Variations

different veg – also great with cauliflower or broccolini.

vegan – replace cheese with chopped nuts such as cashews.

carb lovers / more substantial – toss in cooked pasta and some toasted pine nuts, or a little cooked quinoa, cous cous or a poached egg or toss in a drained can of chickpeas and add a little more cheese.

more substantial (low carb) – add some roast almonds.

carnivore – add bacon. Or serve as a side to a well grilled juicy steak, sausages or chicken breast.

different cheese – I used a combo of parmesan and emmental but any melting cheese is good here. Try raclette, gruyere, cheddar or even some blue. It’s a good way to use up little scraps of cheese floating around the fridge.

paleo (grain, legume & dairy-free) – replace cheese with smashed avocado and lime.

more veg – serve with cauliflower ‘rice’ or soften an onion first. Serve with soft herbs.

Waste Avoidance Strategy

broccoli – will keep wrapped in a plastic bag in the fridge for about 2 weeks or sometimes a little longer. Can be frozen (if you have time chop before freezing so it will defrost quickly in the pan).

red chills – will keep for months in the fridge. Can be frozen or left unwrapped in the fridge they will slowly turn into dried chillies and still be edible.

cheese – most hard cheese will keep for weeks or even months if wrapped in baking paper and stored in an airtight container or plastic bag in the fridge. For longer storage pop in the freezer.

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{ 4 comments… read them below or add one }

Matilda Ross July 5, 2014

My husband is usually a card-carrying member of the “a single vegetable does not a meal make” club. Happily, this went over with neither alteration nor fuss.

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jules July 10, 2014

great Matilda… so glad your husband was OK with this
Jx

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Hilary July 1, 2014

Really yummy. :o) I was really lazy and used a hefty spoon of sambal oelek rather than chop up the chilies. And as a card-carrying carbivore, tossed with whole wheat penne. Used a wee bit of freshly grated parmesan and tossed in some toasted pine nuts, per the suggested variation. DELISH.

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jules July 4, 2014

So glad you liked it Hilary!
And great idea to sub in some sambal instead of chopping the chillies
Jx

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