Serves 6-8 Difficulty
2 cups cauliflower florets 2 cups broccoli florets 1 cup sliced zucchini 12 oz. baby spinach leaves 6 Tablespoons unsalted butter 1/4 cup gf flour 2/3 cup milk 2/3 cup Parmesan cheese Kosher salt and fresh ground pepper Fresh grated nutmeg
Preheat oven to 350 degrees F. Add cauliflower, broccoli and zucchini to a large pot of boiling salted water and cook for 5 minutes. Reserve 2/3 cup boiling liquid and drain vegetables. Rinse spinach then add to a large, dry skillet over medium-high heat. Stir until wilted, about 2-3 minutes. When cool enough to handle, squeeze out liquid, then chop. Add the butter to a medium saucepan over medium heat and melt. Add flour, stirring until mixture is smooth. Gradually whisk in milk and reserved 2/3 cup liquid. Cook and stir until mixture thickens and comes to a boil. Remove from heat and add spinach and cheese. Add spinach sauce to the bowl of vegetables and toss to blend. Season to taste with salt and pepper. Butter a 1-1/2 quart baking dish and pour mixture into dish. Sprinkle with fresh grated nutmeg. Bake for 25 minutes. Serve immediately.