My variations on Broccoli Aligot, The New York Times

This broccoli cheese sauce for sides is based on traditional Pommes Aligot, sans the pommes.  An accompaniment for potatoes and proteins. It reminds me a bit of chicken broccoli divan. The richness of a little cheese contrasts with the minerality of the broccoli. Didn’t need anything more than coconut milk and a cup of cheese to make it stretchy, as described in the NY Times’ recipe. Interesting cheese discussion in the cook’s notes. Here is my simplified, hopefully lighter version.

1 Package Trader Joe’s Organic Broccoli Florettes (no debate about broccoli stems necessary)

1 Cup of Trader Joe’s Organic Part-Skim Mozzarella

1 Cup full-fat Coconut Milk

1 teaspoon Dijon mustard

Salt and Pepper

Vegan Butter

Olive Oil

Cut the broccoli into smaller florettes. Roast them in olive oil, salt and pepper. After roasted and cooled, saute the broccoli florettes with vegan butter in a pan 5 – 10 minutes till tender. Add the coconut milk and mustard and stir to combine.  Once combined, cool for a few minutes, then add to the blender. Blend until smooth, add water if necessary to blend. Place the blended mixture back in the pan, heat and add cheese a little at a time to make the sauce stretchy.  Once the cheese is added and the mixture is stretchy, remove from heat.

Ready to serve on potatoes or protein.