Ah, the vegetables of our youth. When “broccoli and cheese” meant frozen broccoli scraps drowning in a sea of neon orange goo that was supposed to pass as cheese. Good times.
Let’s try a fresh take with real food flavor and ingredients we can pronounce. Nutritional yeast adds a savory richness and fresh parmesan satisfies the cheese expectation.
We don’t need no stinkin’ sodium alginate or maltodextrin! Farewell, Frankencheese. It was fun while it lasted.Print
Cheesy roasted broccoli.
- Preheat oven to 400 degrees F and line a large baking sheet with parchment paper.
- Place broccoli florets in a large bowl, drizzle with olive oil, and gently toss to coat evenly. Set aside.
- In a separate bowl, combine the cassava flour, nutritional yeast, parmesan cheese, salt, pepper, and garlic powder. Reserve a quarter of the seasoning mixture and set aside.
- Sprinkle 3/4 of the seasoning mixture on top of the broccoli and gently toss, coating evenly.
- Transfer the seasoned broccoli onto the prepared baking sheet. If there is any seasoning mixture left in the bowl, just add it to the reserved seasoning mix for later.
- Roast the broccoli for 15-20 minutes. Remove from oven and flip the pieces over.
- Spritz the broccoli with olive oil, if desired, and sprinkle with the remaining seasoning mixture. Continue baking for another 15-20 minutes, or until cooked to desired tenderness. This timing is not precise, so you’ll have to take one for the team and do some quality control.
Good enough for a meal on its own or make this alongside our Buttery Lemon Baked Cod next time your parents come to visit, so you can show off your superior culinary skills and look all refined and successful, sitting there in your bean bag chair.
Keywords: roasted broccoli, cheesy broccoli