When the winter garden is overflowing with hardy brassicas like kale, broccoli, and cauliflower, it’s the perfect time to make a warming, family-friendly bake. This recipe takes those nutrient-packed vegetables, adds a light and creamy sauce made with bone broth for gut health, and finishes with a crunchy sourdough crumb topping. It’s hearty without being heavy — and the perfect way to showcase your winter harvest.
Why Brassicas Deserve a Place on Your Plate
Broccoli, kale, and cauliflower are rich in vitamin C, vitamin K, and antioxidants. They’re also a source of fibre that supports your gut microbiome, helping digestion and immune function during the cooler months. Adding fresh garden herbs boosts flavour naturally, so you can use less salt while still enjoying a tasty dish.
Ingredients (Serves 4–6)
- ½ head cauliflower, cut into small florets
- 1 medium broccoli head, cut into florets
- 3–4 large kale leaves, stalks removed and leaves chopped
- 2 tbsp butter or olive oil
- 2 tbsp plain flour (or gluten-free flour blend)
- 1 cup bone broth (chicken or vegetable)
- 1 cup milk (dairy or unsweetened plant milk)
- ½ cup grated cheese (cheddar, parmesan, or mix)
- 2 tbsp fresh herbs (parsley, thyme, chives), chopped
- Salt and pepper, to taste
- 1 cup sourdough bread crumbs
- 1 tbsp olive oil for drizzling
Method
- Preheat oven to 180°C (350°F).
- Blanch vegetables: Bring a pot of water to the boil, add cauliflower and broccoli, and cook for 2–3 minutes until just tender. Add kale for the last 30 seconds. Drain well.
- Make the sauce: In a medium saucepan, melt butter. Stir in flour and cook for 1 minute. Gradually whisk in bone broth and milk until smooth. Simmer until slightly thickened. Stir in cheese, herbs, salt, and pepper.
- Assemble the bake: Arrange the vegetables in a baking dish. Pour over the sauce and stir gently to coat.
- Top and bake: Mix breadcrumbs with olive oil. Sprinkle over the top and bake for 20–25 minutes until golden and bubbling.
- Serve warm with crusty bread or as a side to roast chicken, lamb, or fish.
Serving Tips
- Add sliced leeks or onions from the garden for extra depth of flavour.
- For more protein, stir through shredded roast chicken or cooked lentils before baking.
- Leftovers reheat well for lunch the next day — or freeze portions for a quick side dish.
In the garden now: Brassicas thrive in cooler months and can be staggered in planting to keep your kitchen stocked all winter. If your plants are starting to flower as spring approaches, it’s the perfect excuse to harvest and make this bake.