This is the other side dish I made for Easter, roasted broccoli topped with cheddar cheese sauce. It’s wonderful, and the perfect way to easily dress up boring broccoli.
Yield: Serves 4
For the roasted broccoli
4 cups broccoli florets
1 teaspoon kosher salt
3 tablespoons olive oil
For the sauce
2 tablespoons butter
2 tablespoons flour
1/2 teaspoon dry mustard powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
salt and pepper
2 cups milk
2 cups cheddar cheese, shredded
1. Preheat oven to 400 degrees. Toss broccoli florets, olive oil, and salt together. Spread in a cookie sheet in a single layer. Bake for 15 – 20 minutes, or just until color is vibrant.
2. Melt butter in skillet, and whisk in flour. Add spices. Whisk well and cook for 2 – 3 minutes while constantly whisking. Add milk and bring to a boil while whisking. After it boils, let it thicken and then turn burner off. Add cheese and whisk in to melt, remove from burner and don’t bring to a boil again because it may separate.
3. Spoon over broccoli before serving.
