Irresistibly Cheesy
Broccoli Recipe

This cheesy broccoli recipe with its crispy streusel topping is an extremely easy way to add variety to this often underestimated vegetable! You can also adapt the same recipe to make Cauliflower Cheese, but in that case increase the cooking time for the cauliflower to about 7 to 8 minutes. Or you can even do a combination of half broccoli and half cauliflower!

Although I have used Parmesan and Gruyère cheeses in this broccoli recipe, you can substitute any cheese (or indeed combination of cheeses) of your own choice.

All of the preparations for this dish can be done up to 24 hours in advance and kept refrigerated. You can assemble the broccoli and cheese sauce in the baking dish, but keep the streusel topping separate. When you are ready to cook, it can simply be topped with the streusel and baked to perfection (allow an extra 10 minutes cooking time because of taking it straight from refrigeration).

Gourmet food........the EASY way!

Broccoli Cheese with a Streusel Topping

about 1 1/2lb (675g) broccoli florets

Easy Cheese Sauce
2oz (50g) Gruyère cheese
1oz (25g) freshly grated Parmesan
1 pint (570ml) milk
1 1/2oz (40g) plain white flour
1 1/2oz (40g) butter
pinch of cayenne pepper
a little freshly grated nutmeg
salt and freshly milled black pepper

Streusel Topping
2oz (50g) butter
1 large garlic clove, finely chopped
1 small onion, finely chopped
1/2 teaspoon mustard powder
1 tablespoon Dijon mustard
3oz (75g) fresh white breadcrumbs
3oz (75g) freshly grated Parmesan
salt and freshly milled black pepper

METHOD

• Begin by making the streusel topping. Melt 2oz (50g) butter in a solid based frying pan and sauté the onion and garlic for 2 to 3 minutes until soft.
  

• Mix the 2 mustards together till smooth. Add this to the frying pan and blend well with the onion and garlic.
  

• Add the breadcrumbs to the pan and continue to fry the crumbs turning occasionally. After several minutes, the crumbs will be crisp and golden.
  

• Remove from the heat and season with salt and freshly milled black pepper. Once completely cool, mix through the 3oz (75g) grated parmesan.
  

• Bring a large pan of water to the boil and add the broccoli florets. Simmer without the lid on the pan for about 3 to 4 minutes. The stem of the florets should still be firm when checked with the tip of a sharp knife. Once cooked, drain off the water using a colander.
  

  Now prepare the cheese sauce by placing the milk, flour, butter and cayenne into a solid based saucepan.
  

• Place the saucepan over a medium heat and whisk steadily using a metal balloon whisk. Continue to whisk until you have a smooth and glossy sauce.
  

• Once the sauce has come up to simmer, reduce the heat and simmer gently for about 5 minutes, whisking occasionally.
  

• Finally add your choice of grated cheese/s and whisk again until glossy.
  

• Season with salt, freshly milled black pepper and nutmeg. Keep the pan covered until you are ready to use the sauce otherwise a skin will form.

Now the final stage of this broccoli recipe is to assemble it:

• Preheat the oven to 350°F/180°C/Gas mark 4.
  

• Arrange the broccoli florets in an ovenproof dish and evenly ladle the cheese sauce all over.
  

• Sprinkle over the streusel topping.
  

• Place the dish on a baking tray and bake for 25 to 30 minutes until the streusel is browned and the cheese sauce bubbling.

This is a perfect broccoli recipe to serve either as a side dish to a main course or indeed as a vegetarian, light supper dish when served with a good, tossed green salad and some crusty fresh bread.

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