This vibrant, comforting casserole combines tender roasted vegetables with a light, creamy Parmesan sauce and a crispy breadcrumb topping. It’s a nutritious, crowd-pleasing side dish or a satisfying vegetarian main.
Ingredients
For the Vegetables:
· 1 large head of broccoli, cut into florets (about 4 cups)
· 1 bunch of kale, stems removed, leaves chopped (about 4 cups packed)
· 1 pint (about 2 cups) cherry tomatoes, halved
· 3 cloves garlic, minced
· 2 tbsp olive oil
· ½ tsp salt
· ¼ tsp black pepper
· ¼ tsp red pepper flakes (optional)
For the Cream Sauce:
· 1 cup whole milk or half-and-half
· ½ cup vegetable or chicken broth
· 1 cup grated Parmesan cheese, divided
· 2 tbsp all-purpose flour
· 2 tbsp unsalted butter
· ½ tsp garlic powder
· ¼ tsp nutmeg (freshly grated if possible)
· Salt and pepper to taste
For the Topping:
· ½ cup panko breadcrumbs
· ¼ cup grated Parmesan cheese
· 1 tbsp olive oil or melted butter
· 1 tsp dried Italian herbs (or fresh thyme/oregano)
Instructions
Roast the Vegetables:
· Preheat oven to 200°C (400°F).
· On a large baking sheet, toss broccoli florets, chopped kale, cherry tomatoes, and minced garlic with olive oil, salt, pepper, and red pepper flakes (if using).
· Spread in an even layer and roast for 15–18 minutes, until broccoli is tender-crisp and tomatoes are starting to blister. Remove from oven and reduce temperature to 190°C (375°F).
Make the Cream Sauce:
· While vegetables roast, melt butter in a saucepan over medium heat.
· Whisk in flour and cook for 1–2 minutes to form a roux (do not brown).
· Gradually whisk in milk and broth until smooth. Bring to a gentle simmer, stirring frequently, until slightly thickened (about 3–4 minutes).
· Remove from heat. Stir in ¾ cup of the Parmesan, garlic powder, nutmeg, salt, and pepper until cheese is melted and sauce is smooth.
Assemble the Bake:
· Transfer the roasted vegetables to a 23×33 cm (9×13 inch) baking dish.
· Pour the cream sauce over the vegetables and gently stir to coat.
· In a small bowl, mix panko, remaining ¼ cup Parmesan, olive oil/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 during roasting—it should still have a bit of bite before baking in the sauce.
· For a richer sauce, substitute half the milk with heavy cream.
· Make it vegan: Use olive oil instead of butter, plant-based milk, and nutritional yeast or vegan Parmesan.
· Add protein: Mix in cooked chickpeas, white beans, or shredded chicken before baking for a complete meal.
Serving Suggestions
· Serve as a hearty side with roasted chicken, grilled fish, or baked tofu.
· Top with extra grated Parmesan, fresh herbs, or a squeeze of lemon.
· Excellent alongside crusty bread or over cooked pasta, quinoa, or rice.
Storage & Reheating
· Store leftovers in an airtight container in the refrigerator for up to 4 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 cozy, nourishing, and full of flavor—a perfect way to enjoy your greens in a whole new way!