Thursday, June 27, 2013

Paleo Broccoli "Cheese" Sauce

I created this recipe for my son, who can't seem to embrace broccoli. It took me until I was about 30 to accept the veggie myself, so I can appreciate his pain. While I'm not a sneaky chef by nature, by incorporating broccoli into a smooth, creamy sauce I was able to find a way to get the kid to love it.

I served the sauce over zucchini noodles, tossing it while the sauce and noodles were both still warm. A little crumbled bacon on top added a nice crunch (and I personally think bacon and broccoli are delicious together!)

You could experiment with different seasoning. I went heavy with the garlic and salt, per my usual. I also chose to roast my broccoli until just before it began to brown, but you could also steam or blanch it.
Paleo Broccoli "Cheese" Sauce

1 large head of broccoli, cut into florets
1 cup raw cashews (soaked and drained if you don't have a high-power blender)
1 tbs. olive oil
3 tbs. nutritional yeast
1/4 cup basil leaves
1/2-3/4 cup water
1/2 tsp. garlic powder
1/4 tsp. onion powder
salt & pepper, to taste

Cook broccoli as desired until it is tender but not too soft. Add to a high-powered blender or food processor along with cashews, olive oil, yeast, basil and seasoning.

Start with 1/2 cup water and process until smooth, stopping to scrape down sides as necessary. Depending on the size of your broccoli you may need to add more water until your desired consistency is reached.

Toss with warm zucchini noodles.