Cacio e Pepe Broccoli

Ingredients:

• 1 pound broccoli
• 2 tablespoons olive oil
• 1/2 teaspoon kosher salt
• 1 ounce Pecorino Romano cheese, finely grated (about 1/2 firmly packed cup grated on a Microplane, or 1/3 cup store-bought)
• 1 1/2 teaspoons coarsely ground black pepper

Instructions:

• Arrange 2 racks to divide the oven into thirds and heat the oven to 425°F.
• Trim 1/2-inch off the woody, dried-out bottom of the stems of 1 pound broccoli and discard. Cut the florets into bite-sized pieces and place on a rimmed baking sheet. Cut the stems into bite-sized pieces and add to the baking sheet.
• Drizzle with 2 tablespoons olive oil, sprinkle with 1/2 teaspoon kosher salt, and toss to coat. Spread out in an even layer. Roast on the lower rack, tossing halfway through, until tender and caramelized, 20 to 25 minutes. Meanwhile, finely grate 1 ounce Pecorino Romano cheese (about 1/2 packed cup, or 1/3 cup store-bought grated) and place it in a small bowl. Coarsely grind enough black pepper to get 1 1/2 teaspoons, add it to the bowl, and mix with a fork to combine.
• Remove the roasted broccoli from the oven and turn the broiler on to high. Sprinkle the cheese and pepper mixture evenly over the broccoli. Broil on the upper rack until the cheese melts and turns light-golden brown, about 1 minute.