Tender broccoli florets are covered with creamy béchamel sauce and Kashar cheese, then baked until browned. This hearty vegetable dish is a popular side for special-occasion meals.
Blanch the broccoli florets in salted boiling water for 4 minutes, then drain. Do not overcook them; they should remain firm.
Melt the butter and add the flour. Cook for a few minutes, then gradually whisk in the warm milk until the sauce is smooth.
Arrange the blanched broccoli in a baking dish and pour the béchamel over it. Season with salt and black pepper, then sprinkle with grated Kashar cheese.
Bake in a preheated oven until browned on top. Keep an eye on it; the cheese can brown quickly.
Important: Do not overcook the broccoli when blanching it; keeping it firm prevents it from falling apart as it cooks again in the oven. When making the béchamel, cook the flour thoroughly in the butter before adding the milk, or the sauce may taste raw and turn lumpy. Switch on the oven broiler during the final minutes for better browning.
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