Ingredients:

  • 2 lbs (900g) fresh broccoli florets, cut into bite-sized pieces
  • 2 tablespoons (30ml) olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 4 tablespoons (57g) unsalted butter
  • 4 tablespoons (30g) all-purpose flour
  • 2 cups (475ml) whole milk
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly grated nutmeg
  • 1 cup (115g) grated Parmesan cheese, plus more for topping
  • ½ cup (120ml) heavy cream (double cream)
  • 2 tablespoons (30ml) olive oil
  • 1 cup (approx. 60g) panko breadcrumbs (Japanese breadcrumbs)
  • 1 clove garlic, minced
  • 1 tablespoon chopped fresh parsley
  • ¼ teaspoon dried thyme
  • Pinch of red pepper flakes (optional)

Instructions:

  1. Blanch (or steam or roast) the broccoli florets until tender-crisp. Immediately plunge into ice water to stop cooking. Drain thoroughly.
  2. Melt butter in a saucepan. Whisk in flour and cook for 1-2 minutes to form a roux. Gradually whisk in milk until smooth. Bring to a simmer, then reduce heat and simmer until thickened. Stir in salt, nutmeg, Parmesan cheese, and heavy cream.
  3. Heat olive oil in a skillet. Add panko breadcrumbs, garlic, parsley, thyme, and red pepper flakes (if using). Cook, stirring constantly, until golden brown and fragrant.
  4. Combine the blanched broccoli with the creamy Parmesan sauce. Transfer to the prepared baking dish. Top with the toasted breadcrumbs and sprinkle with extra Parmesan cheese.
  5. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until golden brown and bubbly. Let stand for a few minutes before serving.