Pre-heat the oven to 200C(392F) fan-forced.

Steam the broccoli until it softens either using the microwave or in a steamer basket on the stove.

Pour all but ¼ of a cup of the milk into a saucepan and set it aside.

Add the corn flour the ¼ of a cup of milk and stir it until the flour has dissolved.

Heat the saucepan of milk on the stove until it starts to boil then whisk in the cornflour mixture. Continue to heat the mixture, whisking until it thickens. It take about 1 minute.

Stir the ricotta, nutmeg and garlic into the pan and season it with salt and pepper.

Spread the vegetables over the bottom of the baking dish in a single layer then pour the ricotta mixture over the top.

Sprinkle the parmesan over the top of the vegetables.

Bake the veges for 25-30 minutes or until the parmesan turns golden.

Serve it with a green salad.