Broccoli with Roasted Garlic Sauce
Roasted garlic is a great addition to many dishes. Roasting garlic gives it a softer, mellower flavor that's rich and slightly sweet--unlike raw garlic which has a much stronger, pungent flavor
1 bulb garlic, separated into unpeeled cloves
2/3 cup unsweetened soy, hemp or almond milk
3 pitted dates
2 tablespoons lemon juice
pinch cayenne pepper, or to taste
1 large head broccoli
Preheat oven to 350 degrees F. Roast unpeeled garlic in a small baking dish for 25 minutes or until soft. When cool, squeeze out the soft cooked garlic, removing and discarding the skins.
Blend the garlic with the non-dairy milk, almonds, dates, lemon juice, nutritional yeast and cayenne pepper.
Chop broccoli into bite-sized florets. Peel stems and slice them into 1/4 inch strips. Steam florets and stems for 8 minutes, or until just tender.
Toss steamed broccoli with desired amount of dressing.
Calories 156; Protein 7 g; Carbohydrates 12 g; Total Fat 10.4 g; Saturated Fat 0.8 g; Cholesterol 0 mg; Sodium 21 mg; Fiber 3 g; Beta-Carotene 1 ug; Vitamin C 5 mg; Calcium 111 mg; Iron 1.1 mg; Folate 12 ug; Magnesium 63 mg; Zinc 1.2 mg; Selenium 1.8 ug