A hand blender delivers extra-glossy cheese sauce SERVES 6 TO 8 3 slices hearty sandwich bread, crusts removed and torn into chunks 1 small shallot, finely minced 2 tablespoons chopped fresh parsley 4 tablespoons unsalted butter Kosher salt 2 pounds broccoli or cauliflower (or a mix), cut into bitesized florets ½ cup whole milk ¼ ounce (1 packet) unflavored gelatin 2 medium cloves garlic, minced or grated on a Microplane (about 2 teaspoons) 1 tablespoon all-purpose flour One 12-ounce can evaporated whole milk 1 teaspoon Frank’s RedHot or other hot sauce, or more to taste ½ teaspoon ground mustard 8 ounces cheese (see Note above), grated Adjust an oven rack to the middle position and preheat the oven to 400°F Combine the bread, shallot, parsley, 1 tablespoon of the butter, and a pinch of salt in the bowl of a food processor and pulse until coarse bread crumbs have formed and no large chunks of butter remain Set aside Bring 4 quarts water and ¼ cup salt to a boil in a Dutch oven over high heat Add the broccoli (or cauliflower) and cook until just tender but still with a bit of bite, about 3 minutes Drain, spread on a rimmed baking sheet, and set aside Place the whole milk in a small bowl and sprinkle the gelatin evenly over the top Set aside to soften Melt the remaining tablespoons butter in a large saucepan over medium-high heat Add the garlic and cook, stirring, just until fragrant, about 30 seconds Add the flour and cook, stirring constantly, until light golden blond, about 2 minutes Whisking constantly, slowly add the evaporated milk, followed by the gelatin mixture Whisk in the hot sauce and mustard and bring to a boil over medium-high heat, whisking occasionally to prevent the bottom from burning Remove from the heat, add the cheese all at once, and whisk until fully melted and smooth If a smoother sauce is desired, blend with an immersion blender or in a standing blender Season to taste with salt and more hot sauce if desired Stir the broccoli into cheese sauce, then transfer to a 13by-9-inch baking dish or 10-by-14-inch oval casserole Scatter the bread crumbs evenly over the top Bake until golden brown and bubbling, about 25 minutes, rotating the dish once halfway through cooking ... in a small bowl and sprinkle the gelatin evenly over the top Set aside to soften Melt the remaining tablespoons butter in a large saucepan over medium-high heat Add the garlic and cook, stirring,... seconds Add the flour and cook, stirring constantly, until light golden blond, about 2 minutes Whisking constantly, slowly add the evaporated milk, followed by the gelatin mixture Whisk in the hot... over medium-high heat, whisking occasionally to prevent the bottom from burning Remove from the heat, add the cheese all at once, and whisk until fully melted and smooth If a smoother sauce is desired, blend with