1kg romanesco broccoli
3 tbsp extra virgin olive oil
50g besan flour
2 cloves garlic, chopped
600ml almond milk
Salt and pepper, to taste
1 cup cheddar cheese, grated
1 cup breadcrumbs
2 sprigs of fresh thyme, chopped
25g flaked almonds
Preheat the oven to 180°C.
In a large pot of boiling water, parboil the broccoli for about 5 minutes. Drain and place in a rectangular baking dish.
In a small saucepan over medium heat, add the olive oil and besan flour and stir to form a paste. Add the garlic, almond milk, salt and pepper and stir well, then stir through the grated cheddar cheese. Stir continuously over a low heat until the cheese melts and the sauce thickens.
In a bowl, mix together the breadcrumbs, thyme and flaked almonds.
Pour the cheese sauce over the broccoli then sprinkle over the breadcrumb mixture. Place in the oven and bake for 20-30 minutes until golden on top.