¼teaspooncayenne pepper(just a pinch if you don't like spicy food)
1cupcheddar cheese grated, divided
Instructions
Preheat the oven to 400°F. Spray a 2-quart baking dish with olive oil.
Place the broccoli florets in a large microwave-safe bowl. Add 2 tablespoons of water. Cover and microwave on high until tender-crisp, about 3 minutes.
Meanwhile, in another large bowl, prepare the creamy sauce. Mix the mayonnaise, Dijon mustard, kosher salt, black pepper, garlic powder, cayenne pepper, and half the grated cheddar cheese. Add a small amount of water to thin the mixture, about 1 tablespoon.
Drain the broccoli well and add it 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 casserole until golden brown and bubbly around the edges, 15-20 minutes. Let it rest for 5 minutes before serving.
Video
Notes
If your baking dish is broiler-safe, you can broil the casserole in the middle of the oven until browned, 2-3 minutes. This method is better than baking because it ensures the broccoli is not overcooked.
You can use fresh or frozen broccoli in this recipe. So it's one of those side dishes you can always whip up, even if you're out of fresh produce. Having said that, this casserole does taste significantly better if you use fresh broccoli. So whenever possible, that's what I use.
You can keep the leftovers in the fridge, in an airtight container, for about 3 days. Reheat them in a 250°F oven or in the microwave at 50% power. You can also freeze this casserole for up to three months.