Recipe Instructions:
INGREDIENTS
1 head broccoli cut into florets with 1-inch stems attached
2 tablespoons extra virgin olive oil
2 teaspoons kosher salt divided
½ teaspoon freshly ground black pepper
2 tablespoon unsalted butter melted
1/3 cup panko bread crumbs
1 cup shredded sharp cheddar cheese
¼ cup grated Parmesan cheese
1/8 teaspoon crushed red pepper flakes
INSTRUCTIONS
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!
