Ingredients
Scale
- 3 tablespoons butter
- 1 medium shallot, fine diced
- salt and pepper
- 2 large florets broccoli, rinsed and cut into 2 inch pieces
- 1/3 cup bone broth, divided in half
- 1 teaspoon tapioca flour (or flour of your choice)
- 1/2 teaspoon dried thyme
- 1/3 cup full fat unsweetened coconut milk
- 1/3 cup grated parmesan, plus more for garnish
- 1/4 cup grated Monterey jack cheese
- 1/4 cup and 1 tablespoon gluten free herb breadcrumbs or panko, crumbled
Instructions
- Preheat your oven to 400F.
- In a small sauce pan, melt the butter and shallots together over low heat. Add a pinch of each salt and pepper – cook until the shallots are softened about 1 minute.
- Place the cut broccoli in the baking dish or dishes. Add in 1/2 of the bone broth to the broccoli and spoon over 2 tablespoons of the butter and shallots mixture. Place in the oven for 12-15 minutes.
- Add the tapioca flour and dried thyme to the pan with the remaining butter and shallots. Stir to combine and cook until thickened – about 20 seconds on low heat. Whisk in the bone broth, coconut milk, parmesan and Monterey jack cheese. Stir until the cheese is melted and turn the heat off.
- When the broccoli is tender but still crunchy, remove from the oven. Pour the cheese mixture on top of the broccoli. Return to the oven for 2 minutes.
- Remove from the oven and sprinkle the breadcrumbs on top. Turn your oven to broil and cook the broccoli until it browns slightly on top – 30 seconds, worked for me.
- Serve with fresh Parmesan grated on top.
- Prep Time: 5
- Cook Time: 15
- Category: vegetarian
- Method: oven
- Cuisine: side dish