Cheezy Broccoli

Published on June 12, 2015 | By Melissa Gisler |

This is also great with cauliflower. Sub 1 medium head of cauliflower for the broccoli.

Makes 4 servings.

Note: I usually double the recipe, as my family of 4 kills it in one sitting, and then, sadly, there are no leftovers.

1. Line a 9x11 baking sheet with foil and set aside. Pre-heat oven to 375 degrees.
2. Cut ends off broccoli stalks and discard. Peel remaining stalk with vegetable peel and cut off at base of head. Slice and quarter stalks. Chop brocooli heads into small florets. Toss florets and stalk pieces in a large bowl with 2 TBSP olive oil and 1 tsp fine sea salt. Place on baking sheet, setting the bowl with any remaining oil aside. Roast for 10 minutes, then remove, toss broccoli around and return to oven for another 10 minutes. Check at 20 minutes. You want the florets starting to crisp and brown at the ends, and the everything else to be bright green and tender.
3. Remove from oven, and transfer broccoli and stalks back to the mixing bowl. Add in the remaining 2 TBSP oil, the nutritional yeast and the flake sea salt. Taste for seasoning. If you want a stronger "cheese" flavor, add another TBSP of nutritional yeast.