Broccoli Romanesco with Cheese Sauce


Melt butter, medium-low heat, stir in flour and mix well. Whisk in milk. Raise temperature to a boil, then reduce to simmer. Whisk until sauce thickens. Add remaining ingredients, stir until smooth. Cut Romanesco into florets. Steam or cook in a covered dish with 1/2″ water, until soft. Drain. Pour hot cheese sauce over the florets and serve. Dust with crushed pine nuts or walnuts if desired.


  • 1 head of Romanesco
  • 1 1/2 Tbsp butter
  • 1 1/2 Tbsp all-purpose flour
  • 1 c whole milk
  • 4 oz shredded extra-sharp cheddar cheese
  • 2 Tbsp parmesan cheese
  • 1/2 tsp black pepper
  • 1 tsp salt