(Paleo) Broccoli Au Gratin


Serves 4

1 large head of broccoli, cut into florets (should yield approximately 4 cups of broccoli florets)

Paleo bechamel

2 cups cauliflower florets

¾ cup milk (your choice, I used almond milk)

1 garlic clove

1 teaspoon salt

¼ teaspoon ground black pepper

3 eggs

Pinch of nutmeg

1 cup grated Gruyere cheese (or Emmental or Swiss cheese), divided


Preheat oven to 400°F (200°C) and place a rack in the middle. Lightly grease a 8x8-inch baking dish and set aside.

Bring a large pot of salted water to boil, add broccoli florets, and cook for 5 minutes. Drain in a colander and set aside.

To make the paleo bechamel, combine cauliflower florets, milk, garlic, salt, and pepper in a medium saucepan and bring to a boil.

Reduce to a gentle simmer, cover with a lid, and cook for 15 minutes, stirring every now and then.

Remove from the heat and using an immersion blender blend until smooth (be careful not to splatter yourself.) Add eggs, one at a time, working quickly with the immersion blender so that the eggs don’t poach. At this point the bechamel will look like a thin white foamy liquid, that’s okay.

Add nutmeg and ¾ cup of the cheese and stir to combine.

Place broccoli in the baking dish and spoon sauce on top. Sprinkle with remaining ¼ cup of cheese.

Bake for 15 minutes, or until golden brown and bubbly.