One of those last minute affairs, using left over roasted vegetables to create a pleasing winter bake. Broccoli, potato and kale, cooked until ridiculously tender, then hidden under a blanket of luxurious béchamel. It's richness is made even more delicious using cream and parmesan in the sauce, I have also tried a version using almond milk for those who are avoiding dairy.
To make the béchamel sauce, heat 2 tbsp butter in a saucepan until bubbling. Sprinkle over 2 tbsp tapioca or cornflour, cook while stirring for a minute or so, then remove from the stove top. Slowly trickle in about 2 cups of milk (here you can use almond milk or a half ratio of milk/cream) whisking constantly, until smooth. Return to the heat, and stir with a wooden spoon until thick and luscious. Stir in a handful of grated parmesan if you wish, a flick of ground nutmeg, sea salt and freshly ground pepper. Pour over cooked vegetables, then sprinkle with sourdough breadcrumbs, nuts or seeds. Bake in the oven until bubbling and golden.