A baked broccoli dish layered with melted cheddar and topped with a crispy oat and almond crumble—a comfort-packed side or main.

Scale

3 cups broccoli florets

2 tablespoons olive oil

1 teaspoon garlic powder

1/2 teaspoon sea salt

1/2 teaspoon black pepper

1 1/2 cups shredded cheddar cheese

1 cup panko breadcrumbs

1/2 cup old-fashioned oats

1/3 cup sliced almonds

2 tablespoons nutritional yeast

2 tablespoons tahini

Juice from 1/2 lemon

Preheat oven to 400°F and line a baking sheet with parchment paper.

Toss broccoli florets with olive oil, garlic, salt, and pepper. Roast for 12–15 minutes until edges are slightly charred.

In a bowl, mix panko, oats, almonds, nutritional yeast, and lemon juice. Stir in tahini to form a crumb mix.

Transfer roasted broccoli to a casserole dish, sprinkle cheese over it, and top with crumble mixture.

Bake another 10–12 minutes until golden and crispy.

Cool slightly before serving.

Can use vegan cheese or dairy-free alternatives.

Substitute almonds with pumpkin seeds to make it nut-free.

Leftovers taste great the next day.

Keywords: broccoli recipes, cheddar broccoli bake, crunchy broccoli casserole