So delicious even your kids will like this! Quickly blanched broccoli keeps the cooking time down and allows for beautifully bright green florets. Florets are topped with salt and sharp cheddar cheese, then placed under the broiler to get nice, brown and crispy.
Prepare a medium stock pot with water and bring it to a boil. In the meantime, cut the broccoli into florets and slice the stems on a bias. Once water is boiling, add a good pinch of salt to the water and drop the broccoli in. If you like your veggies to have some more texture, cook for 1 minute, if not add another 30 seconds. Then remove the broccoli from the water with a slotted spoon making sure to drain all the water off.
Place in a medium sized casserole dish, top with kosher salt. Cut the butter into small cubes and evenly disperse. Add salt as well.
Top with cheese.
Broil for 8-10 minutes until cheese is browned and the broccoli has crispy edges.