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Broccoli with Cheese Sauce – paleo recipe
Stav Kogan

Broccoli with Cheese Sauce

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Servings: 4 servings
Ingredients Method

Ingredients
  

  • Preparation Time: 10 minutes
  • 1½ lbs (about 2 medium heads) broccoli, cut into bite-sized florets
  • 2 tbsp avocado oil or melted coconut oil
  • ½ tsp sea salt
  • ¼ tsp black pepper
  • 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 tbsp arrowroot starch or tapioca starch
  • ½ tsp Dijon mustard (ensure it's sugar-free and Paleo-compliant)
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • A pinch of cayenne pepper
  • Sea salt to taste
  • Hot water or additional broth, for thinning if needed

Method
 

  1. Cooking Time: 20 minutes
  2. 1.
  3. Roast the Broccoli: Place a large, rimmed baking sheet on the lower-middle rack of your oven and preheat to 450°F (230°C).
  4. Preheating the pan helps the broccoli to char nicely.
  5. 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.
  6. Spread the broccoli in a single, even layer.
  7. Roast for 15-20 minutes, flipping the broccoli halfway through, until the edges are crispy and browned and the stems are tender-crisp.
  8. 2. Make the "Cheese" Sauce: While the broccoli is roasting, prepare the sauce.
  9. 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.
  10. Place the saucepan over medium-low heat.
  11. Bring the mixture to a gentle simmer, whisking constantly.
  12. Continue to whisk as the sauce cooks and thickens, which should take about 2-3 minutes.
  13. 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.
  14. Taste and season with additional salt if needed.
  15. 3.
  16. Combine and Serve: Transfer the hot roasted broccoli to a serving platter or bowl.
  17. Pour the creamy "cheese" sauce generously over the top.
  18. Serve immediately. Chef's Notes & Tips
  19. Why Nutritional Yeast?
  20. 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.
  21. Sauce Texture: For the creamiest result, use full-fat coconut milk from a can, not from a carton.
  22. 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.
  23. 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.

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