INGREDIENTS:

• 1 large broccoli
• 2 tablespoons of extra virgin olive oil
• 100 g grated cheese: brie, manchego or vegan cheese (optional)

BÉCHAMEL SAUCE:

• 170 ml milk or vegetable drink
• 1 small onion
• 25 g butter or extra virgin olive oil
• 25 g spelt (or wheat) whole wheat flour
• 130 g home-made fried tomato
• Salt to taste

Grate or chop the onion and brown with the butter for 3-4 minutes.

Add the flour, cook for 2 minutes and gradually add the previously heated milk, stirring to thicken and prevent lumps, for about 10 minutes.

Add the tomato, stir and cook for another 5 minutes.

Salt to taste and set aside.

Cut the broccoli florets, peel and chop the stalk. Wash and set aside.

Put half of the béchamel sauce on the base of a baking dish, add the raw broccoli on top, finish with the remaining béchamel sauce and add a few pieces of cheese on top.

Bake at 200ºC with heat from above and below (and fan-assisted, if available) for 13-15 minutes, until golden brown.

Cauliflower can be used as a substitute for the broccoli.

The broccoli is added raw because the oven time is sufficient to cook it. The less cooked and closer to al dente the vegetables are, the more properties and vitamins they preserve. If you prefer it more cooked, it can be cooked for about 10 minutes
before adding it to the dish.