Cheesy Pan-Roasted Broccoli

Cup for the cup, broccoli has more vitamin C than oranges and just half the calories. It's likewise abundant in folate and vitamin K, the minerals potassium and calcium, and many phytochemicals that can play a role in cancer protection.

To choose the best broccoli, look at the stem-- it should not be dried. Then look at the color of the florets. They should be dark green. Prevent heads that have yellowed in areas.

Meantime steaming broccoli is a snap, pan roasting includes excellent taste without needing to turn on your oven. The cheese sauce in the following recipe is bound to convert doubters.

For the broccoli:

1 head broccoli, cut into florets

1 tablespoon olive oil

1/4 teaspoon salt

For the sauce:

1 tablespoon olive oil

1 tablespoon flour

1 cup skim milk

1 cup grated part-skim mozzarella

1/2 teaspoon Dijon mustard

1/2 teaspoon garlic powder

Heat a big skillet over medium heat. Include olive oil and broccoli. Sprinkle with salt. Toss and cover. Reduce heat to medium-low and prepare four to five minutes until cooked through.

While the broccoli cooks, make the cheese sauce. Heat a little saucepan over medium heat and add the olive oil and flour. Cook 1 minute, mixing often, up until thick paste forms. Gradually whisk in the milk, grated cheese, mustard, and garlic powder, and continue blending until the cheese melts. Cook for another minute up until sauce thickens.

Put sauce overcooked broccoli and serve immediately.

Produce: 4 servings