Description
Jamie Oliver’s Broccoli Bake delivers comfort with Mediterranean flair, blending crisp broccoli, creamy cheese, and golden breadcrumbs into a satisfying side dish. Hearty and simple, you’ll savor each cheesy, herb-infused bite of this delightful vegetable celebration.
Ingredients
Scale
Main Ingredients:
- 5 cups coarsely chopped broccoli florets (about 1.25 pounds or 567 grams)
- 1 ¾ cups non-fat milk (414 milliliters)
- ½ cup freshly grated extra sharp cheddar cheese (50 grams)
Breadcrumb and Cheese Topping:
- ¾ cup panko breadcrumbs (60 grams)
- ¼ cup freshly grated Parmesan cheese (25 grams)
- 3 tablespoons unsalted butter, divided (42 grams)
Seasonings and Thickeners:
- ¼ cup white whole wheat flour (30 grams)
- ½ teaspoon garlic powder
- ¼ teaspoon kosher salt
- ¼ teaspoon dry mustard
- ¼ teaspoon freshly ground black pepper
- 1/8 teaspoon cayenne pepper (optional)
Instructions
- Preheat the oven to 400°F (204°C), preparing for a delectable culinary experience.
- In a large, oven-safe skillet, melt 1 tablespoon of unsalted butter, creating a smooth cooking surface.
- Combine Panko breadcrumbs and grated Parmesan cheese in a separate bowl, setting aside this crispy mixture.
- Blanch fresh broccoli florets in boiling water for 3 minutes until they reach a vibrant, tender-crisp texture. Drain and set aside.
- In the same skillet, melt the remaining 2 tablespoons of butter over medium heat.
- Sprinkle white whole wheat flour into the melted butter, whisking continuously for one minute to create a fragrant roux.
- Gradually pour in milk, stirring constantly to prevent lumps from forming. Continue cooking until the sauce thickens and becomes smooth.
- Season the sauce with salt, ground mustard, black pepper, and a pinch of cayenne for an optional kick.
- Remove the skillet from heat and fold in shredded cheese, stirring until completely melted and incorporated.
- Gently fold the blanched broccoli into the cheese sauce, ensuring each floret is evenly coated.
- Distribute the broccoli mixture evenly across the skillet, creating a uniform layer.
- Sprinkle the prepared Panko and Parmesan mixture over the top, covering the entire surface.
- Bake in the preheated oven for 20 to 25 minutes until the topping turns golden brown and crispy.
- For an extra-crisp finish, broil for 2 to 3 minutes, watching carefully to prevent burning.
Notes
- Elevate your broccoli game by selecting firm, bright green florets with tight, compact heads for maximum flavor and nutrition.
- Skip wilted or yellowing stalks that signal aging and potential bitterness in your final roasted creation.
- Washing thoroughly removes hidden dirt and debris, ensuring a clean and pure vegetable experience.
- Pat broccoli completely dry with paper towels to prevent steaming and promote perfect caramelization during roasting.
- Room temperature butter melts more smoothly and distributes evenly across broccoli surfaces for consistent seasoning.
- Salted butter can overwhelm delicate broccoli notes, so unsalted provides better control of overall dish saltiness.
- Cast iron pans retain heat magnificently, creating gorgeous golden-brown edges and crispy texture.
- Preheating your pan guarantees immediate sizzling contact and helps develop beautiful caramelized spots.
- Spread broccoli pieces in a single layer without crowding to achieve maximum roasting potential.
- Avoid cutting florets too small, which can lead to burning and loss of substantial vegetable texture.
- Oven temperatures around 425°F provide ideal conditions for transforming broccoli into a crispy, flavorful side dish.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 4
- Calories: 170 kcal
- Sugar: 2 g
- Sodium: 130 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 20 mg