Enjoy this classic comfort food side dish, reimagined to be completely dairy-free, gluten-free, and Paleo-compliant. Roasting the broccoli brings out its natural sweetness and gives it a perfect tender-crisp texture, which pairs beautifully with the rich and velvety, savory “cheese” sauce.
• Preparation Time: 10 minutes
• Cooking Time: 20 minutes
• Servings: 4
Ingredients
For the Roasted Broccoli:
• 1½ lbs (about 2 medium heads) broccoli, cut into bite-sized florets
• 2 tablespoons avocado oil or melted coconut oil
• ½ teaspoon sea salt
• ¼ teaspoon black pepper
For the Paleo “Cheese” Sauce:
• ¾ cup full-fat coconut milk (from a can, well-shaken)
• ¼ cup chicken or vegetable broth
• ¼ cup nutritional yeast (this provides the “cheesy” flavor)
• 1 tablespoon arrowroot starch or tapioca starch
• ½ teaspoon Dijon mustard (ensure it’s sugar-free and Paleo-compliant)
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• A pinch of cayenne pepper
• Sea salt to taste
• Hot water or additional broth, for thinning if needed
Instructions
1. Roast the Broccoli:
Place a large, rimmed baking sheet on the lower-middle rack of your oven and preheat to 450°F (230°C). Preheating the pan helps the broccoli to char nicely.
In a large bowl, toss the broccoli florets with the oil, ½ teaspoon of salt, and ¼ teaspoon of pepper until evenly coated.
Carefully remove the hot baking sheet from the oven. Spread the broccoli in a single, even layer.
Roast for 15-20 minutes, flipping the broccoli halfway through, until the edges are crispy and browned and the stems are tender-crisp.
2. Make the “Cheese” Sauce:
While the broccoli is roasting, prepare the sauce. In a small saucepan, whisk together the coconut milk, chicken broth, nutritional yeast, arrowroot starch, Dijon mustard, garlic powder, onion powder, and cayenne pepper until no lumps remain.
Place the saucepan over medium-low heat. Bring the mixture to a gentle simmer, whisking constantly.
Continue to whisk as the sauce cooks and thickens, which should take about 2-3 minutes.
Once thickened, remove it from the heat. If the sauce is thicker than you’d like, whisk in hot water or more broth, one tablespoon at a time, until it reaches your desired consistency. Taste and season with additional salt if needed.
3. Combine and Serve:
Transfer the hot roasted broccoli to a serving platter or bowl.
Pour the creamy “cheese” sauce generously over the top. Serve immediately.
Chef’s Notes & Tips
• Why Nutritional Yeast? Do not skip this ingredient! It is a deactivated yeast with a nutty, savory, and cheesy flavor that is essential for creating a convincing dairy-free cheese sauce. It can be found in most health food stores or online.
• Sauce Texture: For the creamiest result, use full-fat coconut milk from a can, not from a carton.
• Get a Good Roast: Don’t overcrowd the pan with broccoli. If necessary, use two baking sheets. Crowding will cause the broccoli to steam instead of roast.
• Variations: This sauce is also delicious served over roasted cauliflower, steamed asparagus, or spiralized zucchini noodles. For a “loaded” version, top the finished dish with crumbled, crispy bacon or prosciutto.
