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2 servings


0 hours 20 mins


0 hours 50 mins


1 hours 50 mins


1 Medium head of broccoli, stems peeled and broccoli cut into long spears

1 Tbsp. Olive oil

1/2 – 1 Tsp. Momofuku Crunchy Chili oil

Kosher salt and freshly ground black pepper to taste

1/2 Cup Grated or shaved Parmesan cheese

1/4 Cup white & yellow cheddar cheese, shredded

1 Lemon, cut into wedges (optional)


1. Preheat the oven to 400 degrees. Brush the bottom of a cast iron skillet with one tablespoon of olive oil.

2. Lay the Parmesan cheese in an even layer on the bottom of the skillet. Top with the broccoli spears. Drizzle with the Momofuku chili oil (this is spicy so use to taste) and sprinkle with the salt and pepper. Bake in the oven for 15-20 minutes until cheese is melted and the broccoli is brown in spots.

3. Remove the pan from the oven and sprinkle the cheddar cheese on top. Put back in the oven and roast another 5 minutes until the cheese on the bottom is crispy and the cheese on top is melted.

5. Taste. If needed, sprinkle with a little more salt and pepper and serve with lemon wedges and additional Momofuku chili crunch on the side. (If you love the heat). Enjoy!

NOTES: Broccoli is my favorite vegetable so I eat is often…usually just steamed with salt and pepper. This is a nice treat. You know how you love to nibble on the crunchy bits of cheese on pizza and casseroles? Well this is like having a whole plate of that with the broccoli stuck to it! LOL  If it sounds odd, you may be right. But it is like getting the best part…crispy cheese as the main course with a side of broccoli.  Like the cheese frico we all love.  Really good. I add the Momofuku for a little heat and a little crunch (not much for me but for those that love the heat, add more).

This is a really surprising side dish and one I’m sure I’ll be making often. Give it a try. It would be perfect as a side to Roast Chicken.  If you like this recipe, be sure to check out my other side dish recipes for some inspiration. 

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