Delicious Cheesy Baked Broccoli….But without the Oven

This Cheesy Baked Broccoli promises to please even the pickiest eaters. It´s packed with a ton of flavors, super easy to make and it´s all done in under 30 minutes. Truly, the perfect side dish or appetizer for any occasion.

Now even though this recipe is called Cheesy Baked Broccoli, we´re actually not going to use the oven. We´re going to do it all on the stove top and still end up with that incredible melted cheese.

By cooking the broccoli on the stove top instead of the oven or even boiling it, gives the broccoli an incredible crisp texture, while being fully cooked through and having absolutely no mush.

TIPS & TRICKS to Make this Recipe: I used a head of fresh broccoli that I cut into florets. But you can also use frozen broccoli florets. Just make sure to fully thaw out and pat completely dry. I also used a Spanish Manchego cheese that easily melts. But you can use any cheese you like. Just make sure it easily melts.

Key Ingredients & Cookware I used in this Recipe:
MY NONSTICK FRY PAN
EXTRA VIRGIN OLIVE OIL
SWEET SMOKED SPANISH PAPRIKA
SPANISH SEA SALT

If you´re not already subscribed to my youtube channel, become a subscriber and click on the bell icon to be notified everytime I release a new video.

Support Spain on a Fork. Get your Spain on a Fork T-shirt and other awesome Merchandise here.

Your SUPPORT Helps Spain on a Fork Keep Going

Join Me on Patreon!

Watch the Video Below on How to Make this Cheesy Baked Broccoli

Print

Cheesy Baked Broccoli....But without the Oven

Course Appetizer, Side Dish

Prep Time 10 minutes

Cook Time 15 minutes

Servings 4

Calories 275 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 2 tbsp extra virgin olive oil 30 ml
• 1 head broccoli 1 1/4 lbs / .5 kg
• 1 1/2 cups finely grated Manchego cheese 120 grams
• 1/3 cup vegetable broth 80 ml
• dash garlic powder
• dash sweet smoked Spanish paprika
• pinch sea salt
• dash black pepper

Instructions

1. Cut the head of broccoli into medium sized florets, transfer the florets into a strainer, rinse under cold running water, then transfer into a salad spinner and spin completely dry, you can also use a dishcloth if you prefer

2. Finely grate 1 1/2 cups of a mild Manchego cheese (aged 3 months)

3. Heat a large fry pan with a medium to medium-high heat

4. Once the pan is hot, about 4 minutes, add in 2 tbsp extra virgin olive oil and the broccoli florets, mix together, then place all the florets in a single layer and cook for 3 minutes per side without mixing

5. After 6 minutes (3 minutes per side) and the florets have a crusty sear to them, season with garlic powder, sea salt & black pepper, quickly mix together, then add in 1/3 cup vegetable broth, place a lid on the pan and lower to a low-medium heat

6. After 5 minutes and most of the broth has been absorbed and the broccoli is tender, but al dente, evenly spread the grated cheese and sprinkle with a dash of sweet smoked Spanish paprika, place the lid back on the pan and turn off the heat

7. Once the cheese is fully melted, about 3 to 4 minutes, remove the lid and serve at once, enjoy!

Recipe Notes

Get the Sweet Smoked Spanish Paprika I used in this recipe

Nutrition Facts

Cheesy Baked Broccoli....But without the Oven

Amount Per Serving

Calories 275 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 7g44%

Polyunsaturated Fat 1g

Monounsaturated Fat 8g

Cholesterol 33mg11%

Sodium 785mg34%

Potassium 558mg16%

Carbohydrates 16g5%

Fiber 4g17%

Sugar 3g3%

Protein 16g32%

Vitamin A 1313IU26%

Vitamin C 136mg165%

Calcium 404mg40%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Disclosure: At Spain on a Fork, we offer affiliate links to help you find what you need to re-create our recipes. If you like what we do, you can support us through our chosen links, which earn us a commission, but you still pay the same price. Learn more here.