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Cooking 101
This is on our entire team's weekly rotation. If you weren't a broccoli casserole lover before this recipe, prepare to get converted.
Chef Tip: Aim for even pieces of broccoli as you cut; the more even the broccoli, the more evenly it'll cook!
2 heads of broccoli, florets only
Olive oil
½ cup avocado mayo
1½ cups grated cheddar, divided
Preheat oven to 400°F
Boil or steam the broccoli in salted water until tender (about 4-5 mins)
In a large bowl, mix the mayonnaise, ¼ pouch of Chimichurri, a pinch of salt, and half of the cheddar
Add the cooked broccoli to the creamy sauce by scooping it directly from the pot to the bowl using a slotted spoon. Gently toss to coat
Transfer the coated broccoli to a baking dish greased with olive oil. Sprinkle on the remaining cheddar
Bake the broccoli until golden brown and bubbly around the edges, about 15 minutes. Broil for another 3-5 minutes for a super crispy top
Traditionally spooned over grilled meats, this peppy South American sauce is packed with fresh parsley and fragrant oregano. Drizzle it on…
This recipe is also great with our Red Pepper Romesco sauce.
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