The oven-baked romanesco broccoli gratin is a great main course full of flavor and very easy to prepare. In my house even those who say they don’t like broccoli changed their mind after tasting this dish.
A really simple and very tasty vegetarian main course — use melty, flavorful cheeses and you’ll see how delicious it becomes.
Let’s see how to prepare this delightful recipe right after the photo as always.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Cooking time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1 Romanesco broccoli
- 5 oz Latteria (melting) cheese (or Asiago or any other melty cheese)
- 2 cups Milk
- 5 tbsp Flour
- 3 1/2 tbsp Butter
- to taste Nutmeg
- 3 tbsp Extra virgin olive oil
- 2 tbsp Pine nuts
- 2 pinches Salt
Tools
- Steamer
- Pot
- Baking pan
Preparation
To prepare the oven-baked romanesco broccoli gratin, start by steaming the broccoli, taking care to separate the florets as evenly as possible.
I steamed them by putting about two fingers of water in a pot, placing the pasta basket on top, arranging the romanesco florets inside, covering with the lid and cooking for 10 minutes; if the florets are small it will take even less time.
In the meantime prepare the béchamel: melt the butter in a small saucepan over the heat, when it has melted add the flour and stir quickly to incorporate it into the butter.
Once it is blended, add the milk previously heated almost to a boil, stir well for a few minutes to avoid lumps, season with salt and nutmeg and set aside.
Once the romanesco is cooked, take your baking pan, spread the bottom with a layer of the freshly prepared béchamel, arrange the romanesco florets, season with salt, a drizzle of extra virgin olive oil, and the cheese cut into very small pieces, making sure some falls between the florets of romanesco.
Cover with the remaining béchamel, sprinkle with a handful of pine nuts, drizzle with a little more EVOO and bake in a preheated oven at 482°F on the top rack for 15 to 20 minutes until a light crust forms on the surface — take care not to burn either the broccoli or the béchamel. Remove from the oven, let rest a bit, serve and..
ENJOY YOUR MEAL
Annatorte recommends
The oven-baked romanesco broccoli gratin can be stored in the refrigerator in an airtight container for 2 days.
Or
You can freeze the oven-baked romanesco broccoli gratin in small containers and before eating let it thaw at room temperature, then reheat it in the oven.
Other recipes
Here and also HERE you can find OTHER recipes with broccoli. If you want to see other types of recipes go back to the HOME.
