oven over high heat. Add the broccoli (or cauliflower)
and cook until just tender but still with a bit of bite, about
3 minutes. Drain, spread on a rimmed baking sheet, and
set aside.
Place the whole milk in a small bowl and sprinkle the
gelatin evenly over the top. Set aside to soften.
- Melt the remaining 3 tablespoons butter in a large
saucepan over medium-high heat. Add the garlic and
cook, stirring, just until fragrant, about 30 seconds. Add
the flour and cook, stirring constantly, until light golden
blond, about 2 minutes. Whisking constantly, slowly add
the evaporated milk, followed by the gelatin mixture.
Whisk in the hot sauce and mustard and bring to a boil
over medium-high heat, whisking occasionally to prevent
the bottom from burning. Remove from the heat, add the
cheese all at once, and whisk until fully melted and
smooth. If a smoother sauce is desired, blend with an
immersion blender or in a standing blender. Season to
taste with salt and more hot sauce if desired. - Stir the broccoli into cheese sauce, then transfer to a 13-
by-9-inch baking dish or 10-by-14-inch oval casserole.
Scatter the bread crumbs evenly over the top. Bake until
golden brown and bubbling, about 25 minutes, rotating
the dish once halfway through cooking.