Broccoli Sauce
Transform your everyday meals with this creamy and flavorful Broccoli Sauce, a versatile recipe that’s as nutritious as it is delicious. Blanched broccoli florets are blended with fragrant sautéed garlic and onion, simmered in rich vegetable broth, and finished with a luscious touch of heavy cream or coconut cream for a dairy-free twist. A splash of lemon juice adds brightness, while optional Parmesan cheese and red pepper flakes create layers of depth and heat. Ready in just 25 minutes, this vibrant green sauce is perfect for drizzling over pasta, rice, or roasted vegetables, making it an excellent choice for weeknight dinners or meal prep. Packed with wholesome ingredients, this broccoli sauce is a simple yet elegant way to add a healthy, gourmet touch to your favorite dishes.
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Recipe Information
Ingredients
- 2 cups broccoli florets
- 2 tablespoons olive oil
- 3 whole garlic cloves
- 0.5 whole yellow onion
- 1 cup vegetable broth
- 0.25 cup heavy cream (or coconut cream for a dairy-free option)
- 0.25 cup grated Parmesan cheese (optional)
- 1 tablespoon lemon juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon red pepper flakes (optional)
- 4 cups water (for boiling)
- 6 individual ice cubes (for blanching)
Instructions
Fill a large pot with 4 cups of water and bring it to a boil.
Add the broccoli florets to the boiling water and blanch for 2 minutes.
Prepare a bowl with ice water and transfer the broccoli florets into the bowl to stop the cooking process.
Drain the broccoli and set it aside.
Heat olive oil in a large skillet over medium heat.
Add the garlic cloves and diced yellow onion to the skillet and sauté for 3–4 minutes until fragrant and translucent.
Pour the vegetable broth into the skillet, bring to a simmer, and add the blanched broccoli.
Cook the broccoli mixture for 3 minutes to allow the flavors to meld.
Carefully transfer the mixture to a blender or food processor and blend until smooth. Add additional broth if the sauce is too thick.
Return the blended broccoli mixture to the skillet over low heat.
Stir in the heavy cream (or coconut cream), grated Parmesan (if using), lemon juice, salt, black pepper, and optional red pepper flakes.
Cook for an additional 2 minutes, stirring continuously, until the sauce is warmed through and creamy.
Taste and adjust seasoning as needed.
Serve the broccoli sauce immediately over pasta, rice, roasted vegetables, or your favorite base.
Nutrition Facts
Calories |
880 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.1 g | 87% | |
| Saturated Fat | 29.3 g | 146% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 115 mg | 38% | |
| Sodium | 2721 mg | 118% | |
| Total Carbohydrate | 36.7 g | 13% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 9.9 g | ||
| Protein | 35.7 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 843 mg | 65% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 641 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
