By Chef Alli
High-Protein Cheddar Broccoli Bake
Ingredients
1 pound fresh broccoli crowns, cut into bite-size florets
1 cup small curd cottage cheese
3 eggs
1/4 cup olive oil
5.2 oz. round of Boursin Spreadable Gourmet Cheese, Garlic and Fine Herbs variety
1 tablespoon cornstarch
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
4-6 oz. sharp cheddar cheese, shredded, depending on how “cheesy” you want the top to be
Grated Parmesan, as garnish, optional
Instructions
Preheat the oven to 350 F.
Bring a large pot of lightly salted water to a boil. Add the broccoli florets and cook, uncovered, until the broccoli is bright green, about two to three minutes. Promptly remove the broccoli from the boiling water to a bowl of cold water to stop the cooking process.
Drain the broccoli florets well and transfer to a greased 8x11-inch baking dish, spreading them evenly over the bottom; pat the florets dry with paper towels.
In the bowl of a food processor add the cottage cheese, eggs, olive oil, Boursin cheese, cornstarch and salt and pepper. Pulse the food processor until the mixture is blended smooth.
Pour the prepared cottage cheese mixture over the broccoli; sprinkle the shredded cheddar cheese over the top.
Bake, uncovered, for 30 to 35 minutes or until golden brown on top, hot throughout and the broccoli is fork tender.
Top with grated Parmesan, as desired.
Recipe Tips and Variations
Vary this recipe by substituting half the broccoli for cauliflower.
Sharp cheddar contrasts well with broccoli, but feel free to substitute any shredded cheese on top.
Before topping the broccoli florets with the cottage cheese sauce, be sure the broccoli has been patted very dry with paper towels.
To turn this side dish into a main dish, add one cup of finely minced ham to the broccoli before topping with the cottage cheese sauce.
