Step 1 – Prepare the Broccoli: Cut both broccoli heads into medium-sized florets of equal size for even cooking. Rinse thoroughly under cold running water and let them drain well.

Step 2 – Blanch the Broccoli: Bring a large pot of salted water to a rolling boil. Add the broccoli florets and blanch for 2 to 3 minutes until bright green and slightly tender. Drain immediately and set aside. For a firmer texture, you can steam the broccoli instead.

Step 3 – Sauté the Garlic and Add Broccoli: Heat a medium pan over medium heat. Add the butter and oil together. Once the butter melts and becomes foamy, add the chopped garlic and sauté for 1 to 2 minutes until fragrant and lightly golden. Add the blanched broccoli to the pan and toss gently so the florets absorb the garlic-butter flavor.

Step 4 – Make the Creamy Cheese Sauce: Pour the milk into the pan gradually while stirring. Tear the cheese slices into smaller pieces and add them in. Cook over low to medium heat, stirring continuously, until the cheese melts into a smooth and creamy sauce that coats the broccoli evenly.

Step 5 – Season and Simmer: Add chilli flakes, dried oregano, and salt to taste. Mix everything well and let it simmer gently for 2 to 3 minutes until the sauce thickens slightly and clings beautifully to the broccoli.

Step 6 – Final Touch and Serve: Transfer the cheesy broccoli to a serving bowl. Garnish with an extra sprinkle of chilli flakes and oregano for added flavor and aroma. Serve hot as a delicious side dish, appetizer, or quick cheesy broccoli snack.