BROCCOLI GRATIN WITH CRUNCHY HERB TOPPING

1 bunch of broccoli (3 or 4 stalks), cut into florets
Salt, to taste
FOR THE SAUCE:
1/4 cup extra-light olive oil
1 small onion
2 tbsp. all-purpose flour
1 1/2 cups low-fat milk
1/3 cup grated Parmesan cheese
1 tbsp. chopped fresh parsley
Salt and freshly ground black pepper, to taste
FOR THE CRUNCHY HERB TOPPING:
3 tbsp. olive oil
1 clove garlic, finely chopped
1 tbsp. fresh thyme leaves, finely chopped
6 tbsp. fresh bread crumbs

Cook broccoli in boiling water for 4 minutes. Drain and refresh under cold water and drain again. Pat dry with paper towels and transfer to a bowl.

Preheat oven to 400 degrees F. Oil a pie plate or small gratin pan.

TO MAKE THE SAUCE:
Heat 1/4 cup olive oil in medium-size saucepan over medium heat. Add onion and cook until tender.

Add flour and stir until foamy. Pour in milk and cook, stirring continuously, until mixture comes to a boil and thickens.

Stir in Parmesan cheese and parsley and cook until cheese is melted. Season with salt and pepper, to taste.

Coat broccoli evenly with sauce. Transfer broccoli to pie plate or gratin pan.

TO MAKE THE TOPPING:
Heat 3 tablespoons olive oil in nonstick skillet. Add garlic and thyme and cook until garlic is golden.

Add bread crumbs and toss until lightly browned.

Sprinkle topping over sauce-coated broccoli in pie plate or gratin pan.

Bake for 20 minutes, until hot and bubbly. Serve immediately.

Serves 4
Source: The Healthy Table booklet by Pompeian Olive Oil