There’s a new method of cooking vegetables I’ve been experimenting with for a while now. This Broccoli Cheese recipe showcases this new technique.
I’ve been calling it ‘steam frying’ and basically it involves rinsing your veg and leaving a lot of the moisture on. Then it’s about heating a little oil in a frying pan or pot, adding the veg and cooking with a lid on until the veg are tender.
I love it for a few reasons.
First it’s pretty quick.
Second it make veg taste super delicious. There’s still the bright, fresh flavours you’d normally associate with steamed veg but they’re more concentrated and have the added complexity of the pan fried notes.
I also love it because it makes an awesome one pot meal so it’s easy on the cleaning up.
The thing that makes this recipe extra tasty is to add a little chilli fire and some rich cheesey goodness. Both of which stops your broccoli from being too goody-two-shoes.
Broccoli Cheese
Ingredients
- 4 tablespoons olive oil or butter
- 2 heads broccoli
- 2-6 small red chilli peppers eg. serrano (optional)
- 4 large handfuls grated cheese
Instructions
- Heat oil in a frying pan or skillet over a medium heat.
- Rinse broccoli and don’t dry as the water will help the broccoli to steam. Slice broccoli stems finely then chop the top into bite sized chunks. I just hack through it with a knife but you’re welcome to chop into individual ‘trees’ if you like. Finely chop the chilli (if using).
- Add broccoli and chilli to the oil. Cook, covered for about 5 minutes or until the broccoli is tender. You’ll need to stir a few times. If it starts to burn add a little water.
- Add cheese and stir until well combined and just melted. Serve hot.
Variations
different veg – also great with cauliflower or broccolini.
paleo (grain, legume & dairy-free) – replace cheese with smashed avocado and lime, dairy-free pesto, almond hummus or chopped nuts such as cashews.
carb lovers / more substantial – toss in cooked pasta and some toasted pine nuts, or a little cooked quinoa, cous cous or a poached egg or toss in a drained can of chickpeas and add a little more cheese.
more substantial (low carb) – add roast almonds, pine nuts or other nuts or serve with poached or fried eggs. I also love it with sardines or tuna.
carnivore – add bacon. Or serve as a side to a well grilled juicy steak, sausages or chicken breast.
different cheese – I used a combo of parmesan and emmental but any melting cheese is good here. Try raclette, gruyere, cheddar or even some blue. It’s a good way to use up little scraps of cheese floating around the fridge.
more veg – serve with cauliflower ‘rice’ or soften an onion first. Serve with salad leaves.
herby – toss in some parsley, coriander (cilantro) or basil just before serving.
Waste Avoidance Strategy
broccoli – will keep wrapped in a plastic bag in the fridge for about 2 weeks or sometimes a little longer. Can be frozen (if you have time chop before freezing so it will defrost quickly in the pan).
red chills – will keep for months in the fridge. Can be frozen or left unwrapped in the fridge they will slowly turn into dried chillies and still be edible.
cheese – most hard cheese will keep for weeks or even months if wrapped in baking paper and stored in an airtight container or plastic bag in the fridge. For longer storage pop in the freezer.
Prepare Ahead?
Cook broccoli as per the recipe but don’t add the cheese. Cooked broccoli will keep in the fridge for a week or can be frozen. To serve warm in a pan with a little oil then add cheese.
Add to my Old Favourite Recipes
I’ve been meaning to try this one for a while. I didn’t feel like using chilli, so instead added lashings of freshly ground black pepper and veg stock powder. For cheese I grated parmesan, mozzarella and cheddar, for extra protein and carbs I added a tin of chickpeas and for extra veg I added some commercial roast capsicum (“the market grocer” brand – recommended, but be prepared for a struggle getting the lid off the jar). Good.
Excellent Mark! My IGA has Market Grocer things
I had another go with only one head of broccoli, padded with a few handfuls of frozen peas, plus ham, olives and more preserved capsicum (Marco Polo brand this time). It reminded me that when I was first learning to cook, I’d combine cooked broccoli and peas with cheese, then rub more cheese into bread crumbs to make a crust and brown that under the grill. You might like to try it with almond meal, although I would certainly still recommend adding the extra cheese.
ooh i’m loving the sound of that cheesey crust Mark… and i have broccoli that needs eating up – thanks for the idea!
I can also recommend using a few tsp of Dijon mustard in place of the chillies, which adds to the sauce.
ooh good idea – I hadn’t thought about mustard as an alternative chillies – but the subtle heat would be lovely.
Yum! I just made my first simple meal plan recipe.
This does count right?
Yes it totally counts Dana!
Keep up the excellent work 🙂
My husband is usually a card-carrying member of the “a single vegetable does not a meal make” club. Happily, this went over with neither alteration nor fuss.
great Matilda… so glad your husband was OK with this
Jx
Really yummy. :o) I was really lazy and used a hefty spoon of sambal oelek rather than chop up the chilies. And as a card-carrying carbivore, tossed with whole wheat penne. Used a wee bit of freshly grated parmesan and tossed in some toasted pine nuts, per the suggested variation. DELISH.
So glad you liked it Hilary!
And great idea to sub in some sambal instead of chopping the chillies
Jx