Whole Broccoli Roast


  • 1 medium size broccoli head
  • 1/4 cup breadcrumbs
  • 2 Tbsp Parmesan cheese
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 Tbsp olive oil

Cheese Sauce

  • 1 Tbsp olive oil
  • 1 Tbsp butter
  • 1 Tbsp chopped shallots
  • 1-2 garlic cloves minced
  • 2 Tbsp flour
  • 1 cup milk
  • 1 1/2 cups shredded cheese
  • 1 tsp salt
  • 1 tsp Cheddar, Pepper Jack, White Sharp Cheese


  • Preheat oven to 400*
  • Carefully trim the stem on the broccoli head so it can stand up straight. Score an X on the bottom of the stem so it will steam the whole head evenly.
  • Place an inch and a half of water in a pot and bring to a boil. Place broccoli into pot and cover for 4 minutes.
  • Remove broccoli and put in an ice bath to stop the cooking process (bowl with a cup of ice and water)
  • Drizzle oil onto the broccoli and over a bowl sprinkle the breadcrumbs and Parmesan cheese onto the broccoli head. (You may have to repeat this a few times to get the crumbs and cheese to stick.)
  • Place onto a sprayed baking sheet.
  • Bake for 10-15 minutes or until golden brown.

Cheese Sauce

  • Add oil and butter to small saucepan on medium heat
  • Add shallots for 2 minutes then add garlic on low heat for another 2 minutes
  • Whisk in flour and cook until it bubbles. Slowly whisk in the milk. It will begin to thicken, continue whisking in the milk and cook for 3-5 minutes.
  • Add in the shredded cheese and cook until melted
  • If the sauce is too think you can add a little extra milk to thin it out.
  • Finish with salt and pepper
  • Pour onto your whole roasted broccoli
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