Rinse your broccoli, and steam it until just about to be tender, 3 minutes, then set aside.
Prepare the béchamel by melting the butter in a pot, then adding the flour and creating the roux. Toast the roux for 5 minutes, stirring, then add your milk, always whisking in order not to create clumps. Add as much milk as you need for more liquid than usual béchamel sauce.
Add salt and nutmeat to taste.
Cook until you reach the desired thickness, approximately 4-5 minutes. Add more milk, if too thick.
Adjust salt and nutmeg.
In a mixing bowl, dress the broccoli with olive oil and sea salt.
Spread a couple of tablespoons of béchamel sauce at the bottom of a baking dish, then arrange the broccoli on it.
Drizzle more béchamel sauce on the broccoli (as much or as little as you wish), then grate the Parmesan cheese, and drizzle with some more olive oil.
Bake at 425F for 15-20 minutes, or until golden brown.
Enjoy warm.
You can make the béchamel in advance and add some milk to smooth it out when you need it. It keeps in the fridge for 4-5 days. I also freeze it.
You can also steam the broccoli in advance.
This dish can be made entirely vegan by using non-dairy butter and cheese. I recommend only using either oat or soy milk. My favorite for making béchamel is organic soy milk.
Catherine loves broccoli, I am okay with them, and mostly eat them because they are good for me. But this recipe, is probably my all-time favorite way of eating cruciferous. If you don’t have Romanesco, use broccoli, cauliflower, Brussel sprouts, even cabbage. It will turn every dinner into a festive one.
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