Name: Au Gratin Romanesco
Prep time: PT20-25 M
Cook time: 15 min
Yield: 4 people
Ingredients: 2 heads Romanesco broccoli; 1 1/2 tbsp extra-virgin olive oil (plus some more for drizzling); 50 gr. all-purpose flour; 50 gr. butter (or vegan butter); 500 ml. either oat or soy milk (organic, unsweetened and unflavored, and possibly without gums. Add more milk for a more fluid sauce.); 1 tsp salt (or more to taste); 1 pinch nutmeg (or to taste); 1/2 cup Parmesan cheese

Au Gratin Romanesco

Recipes with Video

10 Minute Recipes

Servings	Prep Time
4people	20-25 minutes

Cook Time

15minutes

Servings	Prep Time
4people	20-25 minutes

Cook Time

15minutes

Ingredients

2heads Romanesco broccoli
1 1/2 tbsp Extra-virgin olive oilplus some more for drizzling
50gr. all-purpose flour
50gr. Butteror vegan butter
500ml. either oat or soy milkorganic, unsweetened and unflavored, and possibly without gums. Add more milk for a more fluid sauce.
1tsp Saltor more to taste
1pinch nutmegor to taste
1/2 cup Parmesan cheese

Instructions

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.

Recipe Notes

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.