Consider roasting broccoli over steaming it—doing so allows it to caramelize under the high heat. Add some slightly nutty and mildly tangy Asiago, and your taste buds will tell you this cruciferous vegetable deserves its place in the pantheon of vegetables. Be sure not to cut the broccoli into tiny pieces, as those will burn.

Ingredients

　　1 1/2 pounds (about 1 large bunch) broccoli, stalks trimmed to 2 inches below crowns

　　3 tablespoons olive oil

　　1 cup grated Asiago cheese

　　Preheat the oven to 450°F. Cut each crown of broccoli lengthwise into 4 spears. Place the broccoli in a large bowl; toss with the olive oil and sprinkle with salt and pepper. Transfer the broccoli to a large rimmed baking sheet. Add the grated cheese to the large bowl. Roast the broccoli until crisp-tender and the stalks begin to brown, about 25 minutes. Return the broccoli to the bowl with the cheese. Using tongs, toss to coat.

　　The Epicurious Cookbook