Get the Broccoli Ready:
Turn the oven on high heat (400°F, 200°C).
Chop the broccoli into little florets after washing.
In a big basin, combine the florets and olive oil. Coat evenly by tossing.
Quickly sauté the veggies:
A little amount of olive oil should be heated in a big pan over medium heat.
Sauté the chopped onion for about 5 minutes, or until it becomes translucent.
Sauté for one more minute, stirring occasionally, until the minced garlic releases its scent.
Slice the tomatoes in half and throw in the young greens; then, toss everything into the pan.
The tomatoes should start to soften and the greens should wilt slightly after two or three minutes of cooking.
Create the Rich Sauce:
Toss in the knob of butter in the middle of the pan after pushing the veggies to one side.
To make a roux, add the flour to the melted butter and mix to combine.
Stirring continuously, slowly add the cream and cook, stirring occasionally, until a thick sauce forms.
Add thyme and salt to taste.
Step 2: Mix and Bake
Toss the broccoli florets with the creamy sauce after adding them to the pan.
Pour the batter onto a baking dish and spread it out evenly.
On top, scatter the shredded mozzarella.
Get the Baking Done:
After 20 to 25 minutes of preheating the oven, or when the broccoli is soft and the cheese has melted and become a golden brown color, transfer the baking dish to the oven.
Transfer from oven to serving platter; let to cool for a few minutes after removal. Serve as an entree or a side and savor the cheesiness and creaminess of this healthy meal.
For a full dinner, try it with some grilled chicken or fish.
For a healthier alternative, try it with a crisp green salad.
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