As far as vegetables are concerned, broccoli is a bit divisive–people either love it or hate it… but if you make it like this I guarantee you will become a lover ♥️
I don’t think that cauliflower cheese exists outside of the UK, and whole broccoli cheese definitely doesn’t exist because I invented it – well, put it this way, I haven’t heard of this brilliant way of preparing a whole head of broccoli, where it retains it’s bite and stops the sauce becoming watery.
BROCCOLI CHEESE
As far as vegetables are concerned, broccoli is a bit divisive–people either love it or hate it… but if you make it like this I guarantee you will become a lover ♥️
4
servings40
minutesIngredients
1 Medium Sized Broccoli
1 Large Crushed Garlic
200 ml Single Cream
100 g Cheddar Cheese
1 tbsp Butter
1 Crumbled Stock Cube (optional)
Salt and Pepper
Method
- Cut the broccoli stem off just below the floret stalks, leaving the broccoli whole.
- Cut a cross into the bottom of the remaining stem with a knife (this helps it to cook faster).
- Place the whole broccoli head bottom down in a large saucepan with a lid, and fill with approximately 1 inch / 2.5 cm of water.
- Bring to the boil, turn down the heat and steam for approximately 10-15 minutes until cooked (careful not to overcook).
- Preheat oven 200 C
- In the meantime fry the crushed garlic in the butter on a low heat until soft.
- Add the cream and 60-70g of cheese. Stir until melted.
- Add crumbled Stock Cube (optional) and season to taste.
- Put the whole broccoli head in a small casserole dish.
- Slowly pour the cream cheese mixture evenly over the broccoli.
- Put the remaining cheese on top of the broccoli.
- Bake in the oven for ca. 20 minutes until golden.
Notes
- MACROS per serving: 4g Carbs – 11g Fat – 9.5g Protein – 184 Calories
No Comments