Roasted broccoli with a pecorino crust

Votes: 7

Time: 35 min.
Complexity: easily
Servings: 4

The best way to serve broccoli is as a gratin with a delicious cheese crust, a delight for adults, children, and anyone who thought they didn't like broccoli. The florets are baked in a creamy sauce under a thick layer of Pecorino Romano cheese. A pinch of cayenne pepper adds a complex flavor and a piquant note.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

8 cups broccoli florets
1 and 1/4 cups milk
2 tablespoons butter
4 teaspoons flour
2 tbsp grated Pecorino Romano cheese, plus extra for the crust

Ingredient Substitution Suggestions

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Recipes with similar ingredients: broccoli cabbage, Pecorino Romano cheese, milk, flour

Cooking the dish according to the recipe:

Microwave 8 cups broccoli florets, covered, until slightly tender, 8 minutes; transfer to a small baking dish. Melt 2 tablespoons butter in a saucepan over medium heat. Add 4 teaspoons flour; cook, whisking, until smooth, 2 minutes.
Add 1 1/4 cups milk, season with salt, pepper, and cayenne pepper to taste. Cook, stirring, until thickened, 8-10 minutes. Stir in 2 tablespoons grated Pecorino Romano cheese. Pour over the broccoli and toss to combine.