How to make
Cut the broccoli into rosettes and blanch it in salted water for 10 minutes. Place instantly in cold water and strain.
Heat the butter and olive oil in a large pan and saute the broccoli with the pressed garlic.
Once sautéed, add the whisked sour cream and the spices.
Stir well and place the broccoli in a greased baking tray. Arrange the tomatoes in the middle, whole or in halves.
The tomatoes add color to the dish, but you can chose to skip them.
Sprinkle the dish with the crumbled or shredded cheeses and bake, until they melt and turn golden brown.
Enjoy!
