Loaded Broccoli Steaks

 Loaded Broccoli Steaks

Simmered broccoli cuts finished off with cheddar, harsh cream and bacon make a tasty low-carb trade for customary stacked potato skins. You can likewise cook any additional florets close by the broccoli steaks, or cleave them up to add to soups or mixed greens.

Ingredients

• 2 medium heads broccoli

• 1 tablespoon extra-virgin olive oil

• ¼ teaspoon salt

• ¼ teaspoon ground pepper

• ¾ cup shredded sharp Cheddar cheese

• ¼ cup chopped cooked bacon (about 3 slices)

• ¼ cup thinly sliced scallions

• 4 teaspoons sour cream

• Directions

  1. Preheat broiler to 425°F with rack in lower third position. Place a huge rimmed baking sheet in the stove; let warm for 10 minutes.

     
     

     Utilizing an enormous gourmet expert's blade, cut two (¾-inch-thick) cuts from the focal point of every broccoli head to make 4 broccoli "steaks." (Save the excess broccoli for another utilization.) Put the steaks on the preheated baking sheet. Brush the two sides with 1 tablespoon oil and sprinkle with ¼ teaspoon each salt and pepper.

     
     

     Cook, flipping once, until the broccoli is delicate fresh and burned in spots, 25 to 30 minutes. Eliminate from the broiler.

     
     

     Hill 3 tablespoons cheddar in the focal point of every broccoli steak. Cook until the cheddar is liquefied, 1 to 2 minutes.

     
     

     Top every steak with 1 tablespoon bacon, 1 tablespoon scallions and 1 teaspoon sharp cream.