Equipment
* optional
Ingredients
Vegetables & Seasoning
- 600 g broccoli, fresh
- 30 ml olive oil
- 3 g garlic powder
- 4 g kosher salt
- 1 g black pepper, freshly cracked
Topping
- 120 g sharp cheddar cheese, freshly shredded
Nutrition (per serving)
Method
Preheat the oven to 220°C (425°F). Ensure a rack is positioned in the center of the oven.
Cut the broccoli into medium-sized florets. Cut the stems of the florets flat to maximize surface contact with the pan.
In a large bowl, toss the broccoli florets with olive oil, garlic powder, salt, and black pepper until evenly coated.
Spread the broccoli on a large rimmed baking sheet in a single layer. Ensure there is space between florets to encourage roasting rather than steaming.
Remove the pan from the oven. Evenly sprinkle the shredded cheddar cheese over the broccoli. Allow some cheese to fall directly onto the baking sheet to create crispy cheese chips (frico).
Let the broccoli rest on the pan for 1-2 minutes to allow the crisp cheese edges to set before serving.
Chef's Notes
- Shred your own cheese from a block if possible. Pre-shredded cheese contains anti-caking agents (cellulose) that prevent it from melting into a smooth, crispy lace.
- Don't discard the broccoli stalks! Peel the tough outer layer, slice into coins, and roast them alongside the florets.
- For extra crispiness, preheat the baking sheet in the oven while it warms up, then toss the broccoli onto the hot pan (listen for the sizzle).
- This technique works excellently with cauliflower or Brussels sprouts as well.
Storage
Refrigerator: 3 days — Store in an airtight container. The cheese will lose crispness but reheat well.
Reheating: Reheat in a 180°C/350°F oven or air fryer for 3-5 minutes to restore some crispness.
