Creamy Baked Broccoli with Tomatoes and Kale

This vibrant, comforting casserole combines tender roasted vegetables with a light, creamy Parmesan sauce and a crispy breadcrumb topping. It’s a nutritious, crowd-pleasing side dish or a satisfying vegetarian main.

Ingredients

For the Vegetables:

· 1 large head of broccoli, cut into florets (about 4 cups)
· 1 bunch of kale, stems removed, leaves chopped (about 4 cups packed)
· 1 pint (about 2 cups) cherry tomatoes, halved
· 3 cloves garlic, minced
· 2 tbsp olive oil
· ½ tsp salt
· ¼ tsp black pepper
· ¼ tsp red pepper flakes (optional)

For the Cream Sauce:

· 1 cup whole milk or half-and-half
· ½ cup vegetable or chicken broth
· 1 cup grated Parmesan cheese, divided
· 2 tbsp all-purpose flour
· 2 tbsp unsalted butter
· ½ tsp garlic powder
· ¼ tsp nutmeg (freshly grated if possible)
· Salt and pepper to taste

For the Topping:

· ½ cup panko breadcrumbs
· ¼ cup grated Parmesan cheese
· 1 tbsp olive oil or melted butter
· 1 tsp dried Italian herbs (or fresh thyme/oregano)

Instructions

1. Roast the Vegetables:

· Preheat oven to 200°C (400°F).
· On a large baking sheet, toss broccoli florets, chopped kale, cherry tomatoes, and minced garlic with olive oil, salt, pepper, and red pepper flakes (if using).
· Spread in an even layer and roast for 15–18 minutes, until broccoli is tender-crisp and tomatoes are starting to blister. Remove from oven and reduce temperature to 190°C (375°F).

2. Make the Cream Sauce:

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