Looking for a side dish that steals the spotlight? This Crispy Parmy Broccoli with Cheddar Sauce & Chili Crisp takes broccoli from basic to crave-worthy. The florets get smashed onto a bed of melted parmesan until golden and crisp, creating irresistibly cheesy edges with charred bits. Then, things get even more indulgent—smooth, creamy cheddar sauce drizzled on top (or swirled with chili crisp for a spicy kick). It’s crunchy, cheesy, spicy, and completely addictive—the kind of side that doubles as a snack or appetizer and disappears in minutes.
For the Broccoli:
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1 ¼ pounds broccoli florets (about 4 ½ cups)
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4 ounces (1 ½ cups) shredded supermarket-style cheddar*
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½ teaspoon kosher salt
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½ teaspoon freshly cracked black pepper
For the Cheddar Sauce & Serving
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1 tablespoon butter
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1 tablespoon flour
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⅔ cup milk
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1 cup shredded orange cheddar cheese
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½ teaspoon kosher salt
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+Freshly ground black pepper, to taste
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+Chili crisp, for drizzling
*Shred cheddar on the smooth side of a box grater with very small holes for best meltability.
Cook the broccoli:
Bring a large pot of salted water to a boil. Add broccoli and cook until bright green and just past tender-crisp, 4 to 5 minutes. Drain well, then spread on a towel to cool and pat dry.
Prepare the baking sheet:
Line a large sheet pan with parchment. Sprinkle the shredded cheddar evenly over the parchment, then arrange broccoli on top. Use your palm or a flat-bottomed glass to gently smash the florets flatter (they should still hold together). Season with salt and pepper.
Bake the broccoli:
Bake at 425°F until the cheese is deep golden, crisp, and the broccoli edges are slightly charred, 19 to 21 minutes.
Make the cheddar sauce:
In a small saucepan, melt butter until foamy. Whisk in flour and cook until golden, 3 to 4 minutes. Slowly whisk in milk, bring to a boil, and cook until thickened, 3 to 4 minutes. Stir in cheese and salt until smooth. Season with black pepper. Press parchment or foil against the surface to keep warm until ready to serve.
Serve:
Tear or cut the crispy parm broccoli into pieces. Drizzle with cheddar sauce and chili crisp—or swirl chili crisp into the sauce and dip pieces right in.
