BROCCOLI, KALE AND CAULIFLOWER GRATIN (GRATIN DI CAVOLFIORE, BROCCOLETTI E CAVOLO NERO)
Serves: 4
■ 1 medium cauliflower, cut into florets
■ 14 oz (400 g) broccoli, cut into florets
■ 1 bunch Tuscan kale (cavolo nero), leaves stemmed
■6 tbsp (90 ml) extra virgin olive oil, plus more for greasing
■ 3 tbsp (45 ml) rice flour
■ 1 2/3 cups (400 ml) unsweetened rice milk
■ Pinch of freshly grated nutmeg 1/3 cup (80 ml) coarsely chopped raw almonds
■ Scant 1/3 cup (80 ml) bread crumbs
■ Salt and black pepper
1. Preheat the oven to 350 F
(175 C). Lightly oil a baking dish.
2. Bring large pot of salted water to a boil. Add the cauliflower and cook for 5 minutes, then use a spider (skimmer) to transfer it to a colander to drain and cool.
3. Repeat with the broccoli, transferring it to a separate colander to drain. Add the kale leaves to the boiling water and cook for 6-7 minutes, then drain and run under cold running water to cool. Squeeze out any excess water and chop the kale.
4. In a small saucepan, heat 3 tbsp (45 ml) of the olive oil over medium heat. Add the rice flour and toast, stirring continuously, for a few seconds.
5. While whisking, slowly drizzle in the rice milk and whisk until combined. Reduce the heat to low and cook this béchamel sauce for 7-8 minutes. Season with the nutmeg and some salt, then pour the béchamel sauce into a bowl.
6. Add the cauliflower to the béchamel and purée with a hand blender until smooth. Add the kale and almonds, season with salt and pepper, and stir.
7. In a small bowl, mix the breadcrumbs with the remaining
3 tbsp (45 ml) oil. 8. Pour the cauliflower-béchamel mixture into the prepared baking dish. Arrange the broccoli on top and sprinkle with the bread crumbs, then bake for about 30 minutes, until golden brown.
Note: For a vegetarian (but not vegan) version, enrich the béchamel sauce with 6 tbsp
(90 ml) grated Parmesan cheese and mix the breadcrumbs with 3 tbsp (45 ml) more grated Parmesan. The bread crumbs can also be replaced with 2 heaping tbsp (30 ml) quick-cooking oats or crumbled cornflakes.