Creamy baked broccoli with tomatoes and kale

This vibrant casserole is full of tender, roasted vegetables, a light, creamy Parmesan sauce, and a crispy breadcrumb topping. It makes a nutritious and satisfying vegetarian main or a crowd-pleasing side dish.

Ingredients:

For the vegetables:

– 1 large head of broccoli, cut into florets (about 4 cups)
– 1 bunch of kale, stems removed and leaves chopped (about 4 packed cups)
– 1 pint (about 2 cups) of cherry tomatoes, halved
– 3 cloves of garlic, minced
– 2 tablespoons of olive oil
– ½ teaspoon of salt
– ¼ teaspoon of black pepper
– ¼ teaspoon of red pepper flakes (optional)

For the cream sauce:

– 1 cup of whole milk or half-and-half
– ½ cup of vegetable or chicken broth
– 1 cup of grated Parmesan cheese, divided
– 2 tablespoons of all-purpose flour
– 2 tablespoons of unsalted butter
– ½ teaspoon of garlic powder
– ¼ teaspoon of nutmeg (freshly grated if possible)
– Salt and pepper to taste

For the topping:

½ cup panko breadcrumbs
¼ cup grated Parmesan cheese
1 tablespoon olive oil or melted butter
1 teaspoon dried Italian herbs (or fresh thyme or oregano)

Instructions:

Roast the vegetables:
Preheat the oven to 200°C (400°F).
On a large baking sheet, toss the broccoli florets, chopped kale, cherry tomatoes and minced garlic in olive oil, salt, pepper and red pepper flakes (if using).
· Spread in an even layer and roast for 15–18 minutes until the broccoli is tender-crisp and the tomatoes are starting to blister. Remove from the oven and reduce the temperature to 190°C (375°F).

Make the cream sauce:
While the vegetables are roasting, melt the butter in a saucepan over a medium heat.
Whisk in the flour and cook for 1–2 minutes to form a roux (do not brown).
Gradually whisk in the milk and broth until smooth. Bring to a gentle simmer, stirring frequently, until slightly thickened (about 3–4 minutes).
Remove from the heat. Stir in 3/4 cup of Parmesan cheese, garlic powder, nutmeg, salt and pepper until the cheese has melted and the sauce is smooth.

Assemble the bake:
Transfer the roasted vegetables to a 23 x 33 cm (9 x 13 inch) baking dish.
· Pour the cream sauce over the vegetables and gently stir to coat.
In a small bowl, mix the panko breadcrumbs, remaining Parmesan cheese, olive oil or butter and herbs. Sprinkle evenly over the vegetables.

Bake:
Bake uncovered for 15–20 minutes until the topping is golden and the sauce is bubbling around the edges.
Let cool for 5 minutes before serving.

Tips for success:

– Don’t overcook the broccoli when roasting it – it should still be slightly firm before baking it in the sauce.
· For a richer sauce, replace half the milk with double cream.
Make it vegan: Use olive oil instead of butter and plant-based milk, and add nutritional yeast or vegan Parmesan.
Add protein: Mix in cooked chickpeas, white beans or shredded chicken before baking to make a complete meal.

Serving suggestions:

Serve as a hearty side dish with roasted chicken, grilled fish or baked tofu.
Top with extra grated Parmesan, fresh herbs or a squeeze of lemon.
· It goes well with crusty bread or over cooked pasta, quinoa or rice.

Storage & reheating:

Store leftovers in an airtight container in the refrigerator for up to four days.
Reheat in the oven at 175°C (350°F) for 15 minutes or in the microwave until warmed through.
· Not recommended for freezing, as creamy sauces can separate.

This creamy baked broccoli dish is cosy, nourishing and full of flavour — a perfect way to enjoy your greens!