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.
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Watch the Video Below on How to Make this Cheesy Baked Broccoli
Cheesy Baked Broccoli....But without the Oven
- 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
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
Finely grate 1 1/2 cups of a mild Manchego cheese (aged 3 months)
Heat a large fry pan with a medium to medium-high heat
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
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
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
Once the cheese is fully melted, about 3 to 4 minutes, remove the lid and serve at once, enjoy!
Get the Sweet Smoked Spanish Paprika I used in this recipe
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