Directions

1. Preheat the oven to 375° F. Butter a 2-quart casserole dish or coat it with baking spray. Set aside.

2. Place the broccoli florets in a large microwave-safe bowl and add 1 cup water. Cover the bowl and microwave on high just until the florets can be easily pierced with a fork, 5–6 minutes. (Alternatively, blanch or steam the florets in a pan, stove-top.) Drain in a collander and set aside to cool. Dry the bowl.

3. Put the breadcrumbs, 1 teaspoon of the Comfort Curry, Parmesan cheese, parsley, and grapeseed oil into a small bowl. Use your fingers to toss the ingredients and distribute the oil evenly. Set aside.

4. When the broccoli is cool enough to handle, transfer the florets to a cutting board. Roughly chop the broccoli and return it to the large bowl.

5. Put the butter into a saucepan set over medium heat. When the butter has melted, sprinkle the flour over it and whisk to combine. Cook, stirring constantly, until the mixture is lightly golden.

6. Add the milk, ½ cup at a time, whisking until the sauce is smooth and starts to thicken. Stir in the grated garlic, Dijon mustard, salt, and remaining 2 teaspoons of Comfort Curry. Shut off the heat, add the cheese, and stir until the sauce is smooth.

7. Pour the sauce over the broccoli, then fold together gently. Transfer the saucy broccoli to the baking dish, spread it out evenly, and sprinkle the breadcrumb mixture over the top.

8. Bake until the sauce is bubbling and the breadcrumbs are toasted to a golden brown, 25 to 30 minutes. Let the casserole rest for 5 minutes before serving.