This Creamy Broccoli and Tomato Bake is a comforting and nutritious dish that combines tender broccoli florets, sweet cherry tomatoes, and baby kale with a rich, creamy sauce. Topped with gooey mozzarella cheese, it’s a perfect dish for those who love the balance of creamy textures and fresh vegetables. Enjoy this versatile recipe as a hearty main course or as a delightful side to complement any meal.
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Servings: 4-6
Calories: 310 kcal per serving
Ingredients:
1 large broccoli, cut into florets
Olive oil, for drizzling and sautéing
A handful of baby kale
1 small onion, diced
7 small cloves of garlic, minced
12 small tomatoes (cherry or grape tomatoes preferred), halved
A knob of butter
Salt, to taste
1 teaspoon thyme
150 ml (2/3 cup) cream
1 tablespoon flour
150 grams (1 1/2 cups) mozzarella cheese, shredded
Directions:
Prepare the Broccoli:
Preheat your oven to 200°C (400°F).
Wash and cut the broccoli into florets.
Place the florets in a large mixing bowl and drizzle with olive oil. Toss to coat evenly.
Sauté the Vegetables:
In a large skillet, heat a bit of olive oil over medium heat.
Add the diced onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and sauté for an additional minute until it releases its aroma.
Add Tomatoes and Kale:
Add the halved tomatoes and baby kale to the skillet.
Cook for 2-3 minutes until the tomatoes begin to soften and the kale wilts slightly.
Make the Creamy Sauce:
Push the vegetables to the sides of the skillet and add the knob of butter to the center.
Once melted, sprinkle the flour over the butter and stir to form a roux.
Gradually pour in the cream, stirring constantly, until the sauce thickens.
Season with salt and thyme.
Combine and Bake:
Add the broccoli florets to the skillet and toss to coat with the creamy sauce.
Spoon the mixture into a baking dish and distribute it evenly across the surface.
Sprinkle the shredded mozzarella cheese over the top.
Bake to Perfection:
Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the broccoli is tender and the cheese is melted and golden brown.
Serve:
Once baked, remove the dish from the oven and let it cool for a few minutes before serving.
Enjoy this creamy, cheesy, and nutritious dish as a main course or side.
Serving Suggestions:
Serve as a main dish with a side of crusty bread or a fresh green salad.
Pair with a protein, such as grilled chicken or fish, for a more complete meal.
Ideal for potlucks, family dinners, or as a comforting side for a holiday spread.
Cooking Tips:
To prevent the broccoli from becoming too soft, blanch the florets in boiling water for 2 minutes before baking.
For a crispy topping, add breadcrumbs mixed with a bit of melted butter over the cheese before baking.
If you prefer a spicier kick, add a pinch of red pepper flakes to the creamy sauce.
Nutritional Benefits:
Broccoli is rich in vitamins C and K, and provides fiber, supporting immune function and digestion.
Cherry Tomatoes are high in antioxidants like lycopene, promoting heart health and reducing inflammation.
Baby Kale is a nutrient-dense green that adds vitamins A and K, along with antioxidants to this dish.
The creamy sauce made with cream and cheese adds a satisfying texture and flavor, making this dish wholesome and filling.
Dietary Information:
Contains dairy and gluten.
Can be made gluten-free by substituting flour with cornstarch or a gluten-free flour blend.
Vegetarian-friendly.
Nutritional Facts (per serving, approximate):
Calories: 310 kcal
Protein: 12g
Carbohydrates: 15g
Fiber: 5g
Sugars: 5g
Fat: 24g
Storage Tips:
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