- Prepare the Broccoli:
- Preheat the oven to 400°F (200°C).
- Toss the broccoli florets with olive oil in a large bowl until evenly coated.
- Sauté the Vegetables:
- Heat a little olive oil in a large skillet over medium heat.
- Sauté the chopped onion for about 5 minutes until translucent.
- Add minced garlic and sauté for another minute until fragrant.
- Add tomatoes and baby kale to the skillet, tossing until tomatoes start to soften and kale wilts slightly.
- Make the Creamy Sauce:
- Push the vegetables to one side of the skillet and add the knob of butter to the cleared space.
- Sprinkle flour over the melted butter and stir to form a roux.
- Gradually pour in the heavy cream, stirring continuously until a thick sauce forms.
- Season with thyme and salt to taste.
- Combine and Bake:
- Add the broccoli florets to the skillet with the creamy sauce, stirring until well combined.
- Transfer the mixture to a baking dish and spread it out evenly.
- Sprinkle shredded mozzarella cheese on top.
- Bake:
- Bake in the preheated oven for 20-25 minutes or until the broccoli is tender and the cheese is melted and golden brown.
- Serve:
- Remove from the oven and let it cool for a few minutes before serving.
- Enjoy this creamy and cheesy dish as a main course or a side, paired with grilled chicken or fish, or a crisp green salad.
Tips:
- Ensure the broccoli florets are well coated with olive oil for even roasting.
- For added flavor, consider adding a pinch of nutmeg to the cream sauce.
- Freshly grated mozzarella cheese melts best and adds superior flavor.
- Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven or microwave before serving.