Cheesy Broccoli or Cauliflower Casserole

At its core, a broccoli or cauliflower casserole is not much different from macaroni and cheese. By replacing the pasta with blanched cauliflower or broccoli, you can create a delicious and comforting dish. To ensure the best results, let the blanched broccoli or cauliflower drain on a baking sheet to avoid waterlogging. For a creamy and smooth cheese sauce, a blend of evaporated and whole milk with a touch of flour and gelatin is used. The addition of garlic, hot sauce, and ground mustard enhances the flavor. This recipe allows for various melting cheeses, and using a hand blender creates an extra-glossy sauce. Topped with buttery bread crumbs, this casserole is baked to perfection.

SERVES 6 TO 8

INGREDIENTS:

• 3 slices hearty sandwich bread, crusts removed and torn into chunks
• 1 small shallot, finely minced
• 2 tablespoons chopped fresh parsley
• 4 tablespoons unsalted butter
• Kosher salt
• 2 pounds broccoli or cauliflower (or a mix), cut into bite-sized florets
• ½ cup whole milk
• ¼ ounce (1 packet) unflavored gelatin
• 2 medium cloves garlic, minced or grated on a Microplane (about 2 teaspoons)
• 1 tablespoon all-purpose flour
• One 12-ounce can evaporated whole milk
• 1 teaspoon Frank’s RedHot or other hot sauce, or more to taste
• ½ teaspoon ground mustard
• 8 ounces cheese (see Note above), grated

INSTRUCTIONS:

1. Preheat the oven to 400°F and adjust an oven rack to the middle position.
2. In the bowl of a food processor, combine the bread, shallot, parsley, 1 tablespoon of butter, and a pinch of salt. Pulse until coarse bread crumbs form. Set aside.
3. Bring 4 quarts water and ¼ cup salt to a boil in a Dutch oven over high heat. Add the broccoli (or cauliflower) and cook until just tender but still with a bit of bite, about 3 minutes. Drain and spread on a rimmed baking sheet.
4. In a small bowl, place the whole milk and sprinkle the gelatin evenly over the top. Set aside to soften.
5. In a large saucepan over medium-high heat, melt the remaining 3 tablespoons of butter. Add the garlic and cook until fragrant, about 30 seconds. Stir in the flour and cook, stirring constantly, until light golden blond, about 2 minutes.
6. Whisking constantly, slowly add the evaporated milk, followed by the gelatin mixture. Whisk in the hot sauce and ground mustard and bring to a boil over medium-high heat. Whisk occasionally to prevent the bottom from burning.
7. Remove the saucepan from the heat, add the grated cheese all at once, and whisk until fully melted and smooth. For a smoother sauce, blend with an immersion blender or in a standing blender. Season to taste with salt and more hot sauce if desired.
8. Stir the broccoli into the cheese sauce, then transfer the mixture to a 13-by-9-inch baking dish or a 10-by-14-inch oval casserole.
9. Scatter the bread crumbs evenly over the top of the casserole.
10. Bake until golden brown and bubbling, about 25 minutes, rotating the dish once halfway through cooking.

Enjoy this Cheesy Broccoli or Cauliflower Casserole as a delicious side dish or a comforting main course. It’s perfect for gatherings or family dinners, providing a delightful twist on the classic macaroni and cheese casserole with the goodness of vegetables.