I have always loved broccoli since I was a child, and therefore have never understood kids who don’t. Though I can’t handle it at this point and time in my illness (high FODMAP), it is truly a vegetable I cannot wait to be able to eat! Because not everyone has the same passion for broccoli as me, I decided to spice things up a bit and turn what would otherwise be a despised food, into a flavorful side dish. Though typically mixed with cream, butter, cheese, and more cheese, I simmer the broccoli down in coconut milk to get the same creaminess. For those of of you who don’t do well with coconut milk, the amount left after cooking is reduced so much I don’t believe it will cause an issue. However, if you are allergic, or simply looking to avoid it completely, I believe chicken stock, or another bone broth, would achieve the same results. I recommend adding 1 tbsp of tapioca starch to the stock when simmering down, to ensure the thicker consistency that coconut milk would otherwise provide. Over all, my friends and family loved their broccoli, even those who normally would not. What matters most, is the 100% approval by little Ben himself, proving this recipe to be kid friendly. To be the most efficient with your meal prep, follow these steps; 1. roast the broccoli 2. make the plantain breadcrumbs 3. get the broccoli mixture simmering 4. turn down the oven and get the chicken tenders baking 5. finish up the creamy broccoli 6. take out the tenders 7. serve together!
Creamy Roasted Broccoli
Print Recipe
Ingredients
- 8 cups of broccoli florets
- 1 can full fat coconut milk
- 1 tbsp garlic powder
- 1 medium sized orange – juiced
- Zest of 1 orange
- 1 lemon – juiced
- Zest of 1 lemon
- 1 1/2 tsp sea salt
- 3 tbsp lard – melted
Process
- Heat oven to 425 degrees
- In a baking dish, mix 5 cups of the broccoli with the melted lard, lemon and orange juice.
- Place in oven and allow to baked 15-20 minutes.
- While the broccoli is roasting, add coconut milk, orange zest, lemon zest, salt, and garlic powder to a medium sized pot.
- Allow milk to come to a boil over medium-high heat, then turn down to a simmer on low.
- Add remaining broccoli to the pot of milk, allowing to cook down for another 15 minutes.
- Once soft, mash the broccoli in the milk pot until full incorporated.
- After the milk has reduced by half, add roasted broccoli and stir with a spatula until mixed together.
- Serve warm with my recipe for baked chicken tenders.
Recipe Notes
Substitute coconut milk for chicken stock and 1 tbsp of tapioca starch is coconut-free
You can find my baked chicken tender recipe here
Psalm 124:8 “Our help is in the name of the LORD, the Maker of heaven and earth.”
I’m going to try this with tigernut milk when I receive mine. I think it would work perfectly. I’ll let you know. God bless.
I’m going to try this with tigernut milk when I receive mine. I think it would work perfectly. I’ll let you know. God bless.
Hey Gabriella! Thanks for sharing this amazing recipe:) I featured it on my Paleo AIP holiday recipe link post!