INGREDIENTS
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2 1/2 quarts fresh broccoli florets, roughly chopped
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1 tablespoon olive oil
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2 cups (475g) grated Swiss cheese
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1/3 cup flour
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1/2 cup (240ml) milk
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1/2 teaspoon paprika
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1 cup coarse bread crumbs
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4 tablespoons melted butter