Ingredients
4
4 servings
- •½ cup all-purpose flour
- •¼ cup bread crumbs
- •¼ cup grated Parmigiano-Reggiano cheese
- •1 teaspoon Chinese five-spice powder
- •1 ½ tablespoons cold butter
- •1 head broccoli
- •3 tablespoons butter
- •1 small onion, sliced
- •1 clove garlic, minced
- •2 tablespoons cornstarch
- •½ teaspoon ground black pepper
- •¼ teaspoon ground nutmeg
- •1 ¼ cups milk
- •½ cup grated Cheddar cheese, divided
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Mix flour, bread crumbs, Parmigiano-Reggiano cheese, and five-spice powder together in a bowl. Cut in 1 1/2 tablespoons butter using your fingers until mixture resembles pebbles. Cover and refrigerate until needed.
- Cut the stem off the broccoli and use a spiralizer to cut into ribbons. Cut the head into florets.
- Melt 3 tablespoons butter in a large saucepan over medium heat. Add onion and garlic; saute until translucent, about 4 minutes. Add cornstarch, pepper, and nutmeg; mix well until roux begins to brown, 3 to 4 minutes. Add milk, stirring continuously, and continue to cook until sauce begins to thicken, 3 to 4 minutes more. Mix in 1/4 cup Cheddar cheese. Stir in broccoli until thickened, 2 to 3 minutes. Pour mixture into a baking dish.
- Top mixture with remaining Cheddar cheese. Sprinkle crumble mixture evenly over the top. Reduce the oven temperature to 350 degrees F (175 degrees C).
- Bake in the preheated oven until the crumble has browned and sauce is bubbling, about 20 minutes.
Nutritional Facts
Per 4 servings
- Calories: 380
- Carbohydrate: 32g
- Fat: 23g
- Fiber: 3g
- Protein: 14g
- Sugar: 6g
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