Prepare the Broccoli:
Preheat your oven to 200°C (400°F).
Wash and cut the broccoli into florets.
Place the florets in a large mixing bowl and drizzle with olive oil. Toss to coat evenly.
Sauté the Vegetables:
In a large skillet, heat a bit of olive oil over medium heat.
Add the diced onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and sauté for an additional minute until it releases its aroma.
Add Tomatoes and Kale:
Add the halved tomatoes and baby kale to the skillet.
Cook for 2-3 minutes until the tomatoes begin to soften and the kale wilts slightly.
Make the Creamy Sauce:
Push the vegetables to the sides of the skillet and add the knob of butter to the center.
Once melted, sprinkle the flour over the butter and stir to form a roux.
Gradually pour in the cream, stirring constantly, until the sauce thickens.
Season with salt and thyme.
Combine and Bake:
Add the broccoli florets to the skillet and toss to coat with the creamy sauce.
Spoon the mixture into a baking dish and distribute it evenly across the surface.
Sprinkle the shredded mozzarella cheese over the top.
Bake to Perfection:
Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the broccoli is tender and the cheese is melted and golden brown.
Serve:
Once baked, remove the dish from the oven and let it cool for a few minutes before serving.
Enjoy this creamy, cheesy, and nutritious dish as a main course or side.
Serving Suggestions:
Serve as a main dish with a side of crusty bread or a fresh green salad.
Pair with a protein, such as grilled chicken or fish, for a more complete meal.
Ideal for potlucks, family dinners, or as a comforting side for a holiday spread.
Cooking Tips:
To prevent the broccoli from becoming too soft, blanch the florets in boiling water for 2 minutes before baking.
For a crispy topping, add breadcrumbs mixed with a bit of melted butter over the cheese before baking.
If you prefer a spicier kick, add a pinch of red pepper flakes to the creamy sauce.
Nutritional Benefits:
Broccoli is rich in vitamins C and K, and provides fiber, supporting immune function and digestion.
Cherry Tomatoes are high in antioxidants like lycopene, promoting heart health and reducing inflammation.
Baby Kale is a nutrient-dense green that adds vitamins A and K, along with antioxidants to this dish.
The creamy sauce made with cream and cheese adds a satisfying texture and flavor, making this dish wholesome and filling.
Dietary Information:
Contains dairy and gluten.
Can be made gluten-free by substituting flour with cornstarch or a gluten-free flour blend.
Vegetarian-friendly.
Nutritional Facts (per serving, approximate):
Calories: 310 kcal
Protein: 12g
Carbohydrates: 15g
Fiber: 5g
Sugars: 5g
Fat: 24g
Storage Tips:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven at 180°C (350°F) for 10-15 minutes or until heated through.
Not recommended for freezing, as the texture of the cream sauce may change.
Why You’ll Love This Recipe:
Rich and Creamy: The creamy sauce paired with cheese makes this dish irresistible.
Loaded with Vegetables: Packed with broccoli, kale, and tomatoes, it’s a delicious way to eat more veggies.
Quick and Easy: Simple steps and minimal prep time make this dish perfect for busy nights.
Versatile: Can be served as a main or a side, making it adaptable to any meal.
Conclusion:
This Creamy Broccoli and Tomato Bake is a delectable dish that brings together fresh, nutritious vegetables with a rich, cheesy sauce. Simple to prepare and bursting with flavor, it’s sure to become a family favorite. Serve it as a comforting main course or a flavorful side, and enjoy the perfect combination of creamy, cheesy goodness and wholesome ingredients.

10 Frequently Asked Questions:
Can I use a different cheese?
Yes, cheddar, gouda, or a blend of cheeses would work well.
Is there a dairy-free alternative?
Use dairy-free cream and cheese substitutes to make it lactose-free or vegan.
Can I add other vegetables?
Absolutely! Mushrooms, spinach, or zucchini would make great additions.
Can I make this dish ahead of time?
Yes, you can assemble it, refrigerate, and bake when ready to serve.
What can I use instead of flour for a gluten-free version?
Substitute with cornstarch or a gluten-free flour blend to thicken the sauce.
How can I add more protein to this dish?
Add cooked chicken, chickpeas, or tofu for extra protein.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days.
Can I use frozen broccoli?
Yes, just thaw and pat it dry before using to avoid excess water.
What kind of cream should I use?
Heavy cream or half-and-half both work well for a rich sauce.
Can I make this dish spicy?
Yes, add red pepper flakes, cayenne pepper, or hot sauce to the sauce for a spicy kick.

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Prepare the Broccoli:
Preheat your oven to 200°C (400°F).
Wash and cut the broccoli into florets.
Place the florets in a large mixing bowl and drizzle with olive oil. Toss to coat evenly.
Sauté the Vegetables:
In a large skillet, heat a bit of olive oil over medium heat.
Add the diced onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and sauté for an additional minute until it releases its aroma.
Add Tomatoes and Kale:
Add the halved tomatoes and baby kale to the skillet.
Cook for 2-3 minutes until the tomatoes begin to soften and the kale wilts slightly.
Make the Creamy Sauce:
Push the vegetables to the sides of the skillet and add the knob of butter to the center.
Once melted, sprinkle the flour over the butter and stir to form a roux.
Gradually pour in the cream, stirring constantly, until the sauce thickens.
Season with salt and thyme.
Combine and Bake:
Add the broccoli florets to the skillet and toss to coat with the creamy sauce.
Spoon the mixture into a baking dish and distribute it evenly across the surface.
Sprinkle the shredded mozzarella cheese over the top.
Bake to Perfection:
Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the broccoli is tender and the cheese is melted and golden brown.
Serve:
Once baked, remove the dish from the oven and let it cool for a few minutes before serving.
Enjoy this creamy, cheesy, and nutritious dish as a main course or side.
Serving Suggestions:
Serve as a main dish with a side of crusty bread or a fresh green salad.
Pair with a protein, such as grilled chicken or fish, for a more complete meal.
Ideal for potlucks, family dinners, or as a comforting side for a holiday spread.
Cooking Tips:
To prevent the broccoli from becoming too soft, blanch the florets in boiling water for 2 minutes before baking.
For a crispy topping, add breadcrumbs mixed with a bit of melted butter over the cheese before baking.
If you prefer a spicier kick, add a pinch of red pepper flakes to the creamy sauce.
Nutritional Benefits:
Broccoli is rich in vitamins C and K, and provides fiber, supporting immune function and digestion.
Cherry Tomatoes are high in antioxidants like lycopene, promoting heart health and reducing inflammation.
Baby Kale is a nutrient-dense green that adds vitamins A and K, along with antioxidants to this dish.
The creamy sauce made with cream and cheese adds a satisfying texture and flavor, making this dish wholesome and filling.
Dietary Information:
Contains dairy and gluten.
Can be made gluten-free by substituting flour with cornstarch or a gluten-free flour blend.
Vegetarian-friendly.
Nutritional Facts (per serving, approximate):
Calories: 310 kcal
Protein: 12g
Carbohydrates: 15g
Fiber: 5g
Sugars: 5g
Fat: 24g
Storage Tips:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven at 180°C (350°F) for 10-15 minutes or until heated through.
Not recommended for freezing, as the texture of the cream sauce may change.
Why You’ll Love This Recipe:
Rich and Creamy: The creamy sauce paired with cheese makes this dish irresistible.
Loaded with Vegetables: Packed with broccoli, kale, and tomatoes, it’s a delicious way to eat more veggies.
Quick and Easy: Simple steps and minimal prep time make this dish perfect for busy nights.
Versatile: Can be served as a main or a side, making it adaptable to any meal.
Conclusion:
This Creamy Broccoli and Tomato Bake is a delectable dish that brings together fresh, nutritious vegetables with a rich, cheesy sauce. Simple to prepare and bursting with flavor, it’s sure to become a family favorite. Serve it as a comforting main course or a flavorful side, and enjoy the perfect combination of creamy, cheesy goodness and wholesome ingredients.

10 Frequently Asked Questions:
Can I use a different cheese?
Yes, cheddar, gouda, or a blend of cheeses would work well.
Is there a dairy-free alternative?
Use dairy-free cream and cheese substitutes to make it lactose-free or vegan.
Can I add other vegetables?
Absolutely! Mushrooms, spinach, or zucchini would make great additions.
Can I make this dish ahead of time?
Yes, you can assemble it, refrigerate, and bake when ready to serve.
What can I use instead of flour for a gluten-free version?
Substitute with cornstarch or a gluten-free flour blend to thicken the sauce.
How can I add more protein to this dish?
Add cooked chicken, chickpeas, or tofu for extra protein.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days.
Can I use frozen broccoli?
Yes, just thaw and pat it dry before using to avoid excess water.
What kind of cream should I use?
Heavy cream or half-and-half both work well for a rich sauce.
Can I make this dish spicy?
Yes, add red pepper flakes, cayenne pepper, or hot sauce to the sauce for a spicy kick.

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