Broccoli and Cauliflower gratin

nonstick cooking spray
1 head broccoli, cut into small florets
1 head cauliflower, cut into small florets
2/3 cup light cream or nondairy creamer
1/2 teaspoon fine sea salt
1/8 teaspoon freshly ground black pepper
1 teaspoon vegetable or parve chicken consomme powder
1 pinch dried thyme, crushed
pinch white pepper
pinch garlic powder
pinch nutmeg
1 bay leaf
1 tablespoon potato starch
1 cup vegetable or chicken stock
3 1/2 tablespoons butter or margarine, divided
1 clove fresh garlic, minced
2 cups matzo farfel
1/4 cup minced fresh parsley
1/2 cup grated Parmesan cheese, optional for dairy meals
1 tablespoon fresh thyme leaves

This dish can be prepared in one large casserole dish or for single servings in 4-ounce ramekins.

Preheat oven to 375°F.

Spray a medium oven-to-table round casserole dish with nonstick cooking spray.

Bring a large pot of water to a boil. Add the broccoli and cauliflower and simmer until soft but not mushy.

In a medium pot, whisk the cream or creamer, salt, pepper, consommé powder, thyme, white pepper, garlic powder, and nutmeg. Add the bay leaf. Bring to a simmer over medium heat. Dissolve the potato starch in the stock. Add to the pot. Simmer for 5 minutes. Add 1/2 tablespoon butter or margarine and stir until melted.

Drain the broccoli and cauliflower and place into the prepared dish. Pour the cream mixture over the vegetables. Stir to coat. Gently tap to bring some of the cream to the bottom.

In a medium skillet over medium heat, melt the remaining 3 tablespoons butter or margarine. Add the garlic. Sauté until translucent about 1 minute. Add the farfel. Season with 1/8 teaspoon salt and 1/8 teaspoon black pepper. Sauté until golden brown and toasted, about 2–3 minutes. Turn off the heat. Mix the parsley, cheese if using and fresh thyme leaves. Stir to combine. Sprinkle this topping over the dish.

Bake, uncovered, for 20 minutes, until cream is bubbly and cheese, if using, is melted.