ADVERTISEMENT
Prepare the Broccoli: Preheat the oven to 400°F (200°C). Wash and chop the broccoli into small florets. In a large bowl, toss the florets with olive oil to coat evenly.
Sauté the Vegetables: Heat a little olive oil in a large pan over medium heat. Sauté the chopped onion for about 5 minutes, until translucent. Add the minced garlic and cook for another minute, stirring occasionally, until fragrant.
Add Tomatoes and Kale: Toss in the halved tomatoes and baby kale, and cook for 2-3 minutes, until the tomatoes start to soften and the kale wilts slightly.
Create the Creamy Sauce: Push the veggies to one side of the pan and add the butter in the center. Once melted, stir in the flour to form a roux. Gradually add the cream, stirring constantly until the sauce thickens. Season with thyme and salt to taste.
Combine and Bake: Add the broccoli florets to the pan and toss them with the creamy sauce. Transfer everything into a baking dish, spreading it out evenly. Sprinkle the shredded mozzarella on top.
Bake: Place the baking dish in the oven and bake for 20-25 minutes, or until the broccoli is tender and the cheese has melted and browned.
Serve: Let the dish cool for a few minutes before serving. It can be enjoyed as a main course or side dish. For a complete meal, pair it with grilled chicken or fish, or serve it with a crisp green salad for a healthier option.
Recipe Tips:
Coat the broccoli well with olive oil for even roasting.
Add a pinch of nutmeg to the cream sauce for an extra layer of flavor.
For the best melting quality, use freshly grated mozzarella.
Nutritional Benefits:
Broccoli is an excellent source of fiber and vitamins C and K.
Kale is rich in vitamins and antioxidants.
Garlic and onions are known for their immune-boosting properties.
Nutritional Details:
Vegetarian
To make it gluten-free, use gluten-free flour for the roux.
Storing:
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends
