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Deliciously cheesy broccoli casserole will convince even the most reluctant picky eaters that broccoli is in fact worth eating.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 servings
- Olive oil spray
- 1 lb. fresh small broccoli florets
- ½ cup avocado oil mayonnaise (or sour cream, or 1/4 cup of each)
- 1 teaspoon Dijon mustard
- 1 teaspoon Diamond Crystal kosher salt (or 1/2 teaspoon fine sea salt)
- 1/4 teaspoon black pepper
- 1 teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- 1 cup grated cheddar, divided
- 1 tablespoon water
Preheat oven to 400 degrees F. Spray a 2-quart baking dish with olive oil.
Place the broccoli florets in a large microwave-safe bowl. Add 2 tablespoons water. Cover and microwave on high until tender-crisp, about 3 minutes.
Meanwhile, in another large bowl, prepare the creamy sauce. Mix together the mayonnaise (or sour cream), Dijon mustard, kosher salt, black pepper, garlic powder, cayenne pepper and half of the grated cheddar cheese. Add a little water to thin out the mixture, about 1 tablespoon.
Drain the broccoli well and add to the creamy sauce. Gently toss to coat.
Transfer the coated broccoli to the prepared baking dish. Lightly spray the top with olive oil. Evenly sprinkle the remaining cheddar on top.
Bake the broccoli casserole until golden brown and bubbly around the edges, 15-20 minutes. If your baking dish is broiler safe, you can simply broil the broccoli casserole in the middle of the oven until browned, 2-3 minutes. This is actually a better method because it ensures the broccoli doesn't become overcooked.
Calories: 225kcal | Carbohydrates: 4g | Protein: 7g | Fat: 20g | Saturated Fat: 6g | Sodium: 437mg | Fiber: 2g | Sugar: 3g