Foolproof Outback Restaurant Broccoli Recipe
A copycat outback restaurant broccoli recipe with tender-crisp steamed florets tossed in garlic butter and finished under the broiler with melted cheddar and parmesan.
Servings: 4 servings
Calories: 210kcal
Ingredients
For the broccoli:
- 11/2 pound fresh broccoli crowns, cut into florets
- 2 tablespoon unsalted butter
- 2 clove garlic, minced
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
For the cheese topping:
- 1 cup sharp cheddar cheese, shredded from a block
- 1/4 cup grated parmesan cheese
Instructions
- Preheat the broiler to high and position the oven rack in the top third of the oven.
- Cut the broccoli crowns into evenly sized florets, roughly 1½ to 2 inches wide.
- Steam the florets for 4 to 5 minutes, until just tender but still slightly firm when pierced with a fork.
- While the broccoli steams, melt the butter in a small saucepan over low heat and stir in the garlic for about 30 seconds until fragrant.
- Transfer the steamed broccoli to a broiler-safe dish, pour the garlic butter over it, and toss gently to coat. Season with salt and pepper.
- Sprinkle the shredded cheddar evenly over the broccoli, then scatter the parmesan over the top in a loose, even layer.
- Broil for 2 to 3 minutes, watching closely, until the cheese is fully melted with a few golden-brown spots.
- Let rest 2 minutes before serving.
Notes
- Shred your own cheddar from a block rather than using pre-shredded bagged cheese — bagged cheese contains anti-caking starch that prevents a smooth melt and leaves an oily layer instead.
- Pull the broccoli from the steamer while it still has some resistance; it continues cooking under the broiler and will turn mushy if fully tender going in.
- No broiler? Bake at 425°F for 6 to 8 minutes instead, though the cheese won't brown quite as much.
- Frozen broccoli can be substituted — thaw completely and pat very dry before tossing with the garlic butter.
- Leftovers keep in the refrigerator for up to 3 days; reheat under the broiler for 1 to 2 minutes to re-crisp the cheese rather than microwaving.
- This recipe doesn't freeze well — the broccoli turns watery and the cheese layer separates once thawed.
- To make ahead, steam and butter the broccoli up to a day in advance and refrigerate; add cheese and broil just before serving.
- For a crowd, double the recipe but spread the broccoli in a single layer across a larger dish rather than stacking it, so the cheese browns evenly.