Chili & Pecorino Roasted Broccoli

Serves 2 to 4, depending on size of head (and how much you love broccoli!)

Now, I used broccoli crowns to make this, but I can tell you it was about the same amount from a full head of broccoli. If you go the whole head route, save the bottom, larger stalks for another use. They make a great slaw. If you do decide to use the bottom stalks, this is my advice. Cut them into rounds, no more than 1/4-inch thick, so they cook evenly with the florets.

You’ll see this isn’t a recipe so much as it’s a suggestion. I’ve kept all the measurements loose, so you can add as much or as little of them as you want. Just go light on the olive oil. You want enough to barely coat the broccoli. The broccoli will release some its liquid as it roasts, so you want to go light on the oil to avoid making it soggy. You can always finish it with a drizzle of olive oil before serving if you feel it’s too dry.

1 head of broccoli, cut up (save bottom stalks for another use)

Extra virgin olive oil

Korean chili flakes, to taste

Freshly grated Pecorino-Locatelli cheese, to taste

Freshly ground black pepper

Sea salt, to taste

Preheat the oven to 350F (180C).

Spread the broccoli into a single layer on a rimmed sheet pan. Drizzle with olive oil. Sprinkle chili flakes and Pecorino on top. Season with black pepper and salt (but remember the Pecorino is salty, too). Bake for 20 minutes, or until the broccoli is to desired tenderness, and cheese is golden. Serve hot.