Broccoli Crumble

Recipe View Preheat the oven to 400 degrees F (200 degrees C).

Recipe View In a medium bowl, combine the flour, bread crumbs, Parmigiano-Reggiano cheese, and Chinese five-spice powder. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse pebbles. Cover and refrigerate until needed. (Prep time: 10 minutes)

Recipe View Cut the stem off the broccoli and use a spiralizer to cut it into ribbons. Cut the head into florets. (Prep time: 10 minutes)

Recipe View Melt 3 tablespoons butter in a large saucepan over medium heat. Add the sliced onion and minced garlic; sauté until translucent and fragrant, about 4 minutes. Add the cornstarch, pepper, and nutmeg; mix well until a roux begins to form and lightly brown, 3 to 4 minutes. Gradually whisk in the milk, stirring continuously to prevent lumps, and continue to cook until the sauce begins to thicken, about 3 to 4 minutes more. Mix in 1/4 cup of the Cheddar cheese until melted and smooth. Stir in the broccoli florets and ribbons until they are evenly coated and the sauce has thickened further, about 2 to 3 minutes. Pour the broccoli mixture into a greased 8x8 inch baking dish. (Cook time: 20 minutes)

Recipe View Top the broccoli mixture with the remaining 1/4 cup Cheddar cheese. Sprinkle the chilled crumble mixture evenly over the top. Reduce the oven temperature to 350 degrees F (175 degrees C).

Recipe View Bake in the preheated oven until the crumble is golden brown and the sauce is bubbling, about 20 minutes. Let stand for 5 minutes before serving. (Bake time: 20 minutes)