Advocate-tested recipe

Roasted Broccoli and Cauliflower Gratin

Yields 5 to 6 servings. Recipe is from Helana Brigman.

1 large head broccoli, washed and cut into bite-size florets

1 large head cauliflower, washed and cut into bite-size florets

3 tbls. olive oil

Salt and pepper, to taste

1/2 head garlic

Gratin Sauce:

2 tbls. butter

2 tbls. whole-wheat flour

1 cup whole or skim milk

1 cup Parmesan, freshly grated

Salt and pepper, to taste

1 tsp. thyme

3 tbls. almond meal (see note)

1. Preheat oven to 350 degrees. Line two baking sheets with aluminum foil and spray with nonstick cooking spray.

2. Wash broccoli and cauliflower, removing woody ends. Cut heads into bite-size florets and spread evenly across two baking sheets. Drizzle with olive oil and salt and pepper to taste and toss to coat.

3. Using a sharp knife (such as a chef’s), cut off the top of the garlic head (about 1/2 inch down) and drizzle with olive oil and salt and pepper. Wrap garlic in aluminum foil and add to one of the baking sheets. Roast garlic and florets for 20 minutes.

4. Remove from oven and transfer broccoli and cauliflower to a casserole dish. Reduce heat to 350 degrees.

5. Add butter to a nonstick skillet and press garlic out of paper skin and into the butter. Melt butter over low heat and mash garlic with a wooden spoon. Roast for 1 minute, then whisk in flour. Roast for 30 seconds, then whisk in milk. Continue whisking until thick and bubbly.

6. Remove mixture from heat and stir in Parmesan until melted. Season with more salt and pepper to taste and thyme. Pour mixture evenly over broccoli and cauliflower and sprinkle with almond meal.

7. Return to oven and bake for 20 to 25 minutes, or until top is golden and bubbly. Remove from oven, cool for several minutes and serve.

Note: A simple almond meal takes seconds — combine 1/2 cup sliced almonds and 1 tablespoon confectioners’ sugar and grind finely in a coffee grinder or spice mill. Use 3 tablespoons of this mixture.