Roasted broccoli with a pecorino crust

Ingredients:

• 8 cups broccoli florets
• 1 and 1/4 cups milk
• 2 tablespoons butter
• 4 teaspoons flour
• 2 tbsp grated Pecorino Romano cheese, plus extra for the crust

Preparation:

1. Microwave 8 cups broccoli florets, covered, until slightly tender, 8 minutes; transfer to a small baking dish. Melt 2 tablespoons butter in a saucepan over medium heat. Add 4 teaspoons flour; cook, whisking, until smooth, 2 minutes.
2. Add 1 1/4 cups milk, season with salt, pepper, and cayenne pepper to taste. Cook, stirring, until thickened, 8-10 minutes. Stir in 2 tablespoons grated Pecorino Romano cheese. Pour over the broccoli and toss to combine.
3. Sprinkle additional pecorino cheese on top. Grill until golden brown.