One year my sister brought this wonderful Broccoli Parmesan to Thanksgiving and it’s shown up at many holidays since then, as well as becoming one of my favorite vegetable dishes. I’ve adapted it from a recipe in the Junior League of Eugene’s “Savor the Flavor of Oregon” cookbook and usually like to add cauliflower.
Have I ever mentioned that I never craved anything with my first pregnancy, but with my second I craved- can you guess? -yes, cauliflower. I think it’s sorta bizarre, but I couldn’t get enough, it just tasted so good to me. I am NOT, however, going to tell you what it did to my digestive tract. I’m sorry to leave you even with the thought, but I just had to put it out there to stop the inevitable “I wonder what it did to her digestive tract?” questions.
This is like a lighter version of the cheese-soaked broccoli dishes, with the glorious taste of Parmesan (Romano or Asagio work well, too). The sauce is good on either vegetable alone or together. A wouldn’t it be incredible made with one of the yellow, purple or green romanesco cauliflowers available now, too?
I don’t think you will view the humble broccoli or cauliflower the same way after tasting this. The flavor of parmesan is so good with these vegetables, I even sprinkle steamed broccoli with just grated Parmesan now if I don’t have the time (or inclination) to make the sauce. Yu-um.PRINT
Broccoli and/or Cauliflower Parmesan
- 1-1/2 lbs. broccoli and/or cauliflower
- 2 Tb. butter
- 2 Tb. minced onion
- 2 Tb. flour
- ground black pepper to taste
- 1/2 tsp. dry mustard
- 1 tsp. organic chicken bouillon (or one cube) – this is optional – if you don’t use it, you’ll need to add 1/2 tsp. salt
- 1/1-2 c. milk
- 1/2 c. grated Parmesan cheese
- Steam broccoli and/or cauliflower until just tender.
- In a saucepan over medium heat, melt the butter. Add the onion and cook until tender.
- Add the bouillon (or salt, if not using) and whisk in a mixture of the flour, pepper, and mustard.
- Add the milk gradually and heat until the mixture bubbles, stirring constantly.
- Remove from heat and whisk in 1/3 cup of the grated cheese, stirring until melted.
- Arrange the vegetables in a shallow dish and pour the sauce over the top. Sprinkle with the remaining cheese and some paprika.
- Broil the dish about 3 inches from the heat about 4 minutes, until cheese is melted and bubbly.