Purple Sprouting Broccoli Gratin
A paleo and perfectly satisfying casserole made with purple sprouting broccoli, a French classic with a twist.
Ingredients
- ●1 large head Purple Sprouting Broccoli
- ●2 cups Perfectly French Béchamel Sauce (see notes)
- ●1/2 cup Paleo Breadcrumbs (see notes)
- ●to taste Salt
- ●to taste Black Pepper
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
Rinse the broccoli and trim the ends. Cut into florets and set aside.
- 3
Make the Béchamel sauce by melting 4 tablespoons of butter in a saucepan over medium heat.
- 4
Whisk in 2 tablespoons of paleo flour and cook for 1 minute.
- 5
Slowly add 1 cup of non-dairy milk, whisking constantly.
- 6
Bring the mixture to a simmer and cook until thickened, about 5 minutes.
- 7
Stir in 1/2 cup of grated paleo-friendly cheese (such as cashew or soy-based).
- 8
In a separate pan, toast the breadcrumbs in a little bit of oil until lightly browned.
- 9
In a greased 9x13 inch baking dish, create a layer of broccoli florets.
- 10
Pour some of the Béchamel sauce over the broccoli.
- 11
Sprinkle toasted breadcrumbs over the sauce.
- 12
Repeat the layers one more time, finishing with a layer of sauce and breadcrumbs.
- 13
Cover the dish with aluminum foil and bake for 20 minutes.
- 14
Remove the foil and continue baking for an additional 10-15 minutes, or until the top is golden brown.