1 head of Romanesco broccoli
1 1/2 tablespoons butter
1 1/2 tablespoons all-purpose flour
1 cup whole milk
4 ounces extra-sharp cheddar cheese, shredded
2 tablespoons parmesan cheese
1/2 teaspoon black pepper
1 teaspoon salt
Pine nuts or walnuts, optional
Melt butter over medium-low heat, stir in flour and mix well. Whisk in milk. Raise temperature to a boil, then reduce to simmer. Whisk until sauce thickens. Add both cheeses, salt and pepper, stir until smooth. Cut the Romanesco broccoli into florets. Steam or cook in a covered dish with half an inch of water, until soft. Drain. Pour hot cheese sauce over the florets and serve. Dust with crushed pine nuts or walnuts if desired.
If you’d like to grow more of your favorite vegetables, then we suggest looking at our Vegetable Garden Companion Plants to find out which plants benefit each other when planted together. Hint: Broccoli benefits from aromatic herbs, such as mint, dill and rosemary, that repel pests.