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Parve
Easy
6 Servings
Allergens 
15 Minutes
Diets
I enjoy experimenting with broccoli – roasting it various ways, using it in soups, kugels and just simply steamed. The cream sauce takes broccoli up a notch and thankfully has no mayo in it. The pecans add a nice crunch too.
5 cups or 1 pound (450 grams) Beleaf Frozen Broccoli Florets
2–3 tablespoons sautéed onion and garlic (*see note)
scant 1/2 cup Tofutti sour cream
1 teaspoon Gefen Honey
1/2 teaspoon cider vinegar
1/4 teaspoon salt or to taste
1/4 teaspoon paprika (can use part smoked paprika if desired)
handful of chopped pecans, for garnish
Cook broccoli in boiling salted water for four minutes (if using fresh broccoli, it needs a bit more time to be crisp tender, but not much). Drain and rinse with cold water.
Mix remaining ingredients, except pecans, together in a small bowl.
Pour sauce over warm broccoli and stir together gently until evenly coated. Garnish with pecans. Serve warm or room temp. This serves approx. 6 as a side dish.
Alternately, pour a bit of sauce to coat the bottom of mini serving spoons. Lay the broccoli florets (you can cut them smaller) on top of sauce and garnish with pecans. Amount of servings depends on size of spoon. Estimated at 15–20.
Two alternate presentations.
Photography: Moshe Wulliger. Food and Prop Styling: Renee Muller.
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