CHEESY BROCCOLI
OR CAULIFLOWER
CASSEROLE
At its core, a broccoli or cauliflower casserole is not
really much different from macaroni and cheese, and,
indeed, you can make it exactly the same way, simply
replacing the parboiled or soaked pasta (see here) with
blanched cauliflower or broccoli. Note that broccoli
florets tend to gather and hold on to water, which can
cause them to become waterlogged after blanching or to
overcook in the casserole. To avoid this, transfer the
broccoli to a rimmed baking sheet immediately after
blanching, so that the water has a chance to evaporate
and escape.
Vegetables won’t absorb as much liquid as pasta will, so
you want the cheese sauce to be a little thicker than it
would be for mac and cheese. To create a smoothly
flowing sauce, I use a mix of evaporated and whole milk
(evaporated milk has extra proteins in it that help keep
the sauce nice and emulsified), along with a bit of flour to
thicken and gelatin to add creaminess. Garlic, a dash of
hot sauce, and some ground mustard add flavor. A
blender will make things extra-smooth. (For more on
cheese sauce, see here.)