Broccoli Bake - 96five Family Radio

Broccoli Bake

This tasty broccoli bake uses cooked cauliflower, chicken broth, coconut cream and spices in a very tasty and creamy white sauce.

By Susan JoyTuesday 1 Feb 2022RecipesReading Time: 2 minutes

A tasty alternative to plain steamed broccoli. In my dairy-free, paleo version of Broccoli au Gratin, I’ve used cooked cauliflower, chicken broth, coconut cream and spices to create a very tasty and creamy white sauce. The cauliflower white sauce is so delicious and can be used to pour over any vegetable or fish dish.

Serves: 6 – 8 | Prep Time: 00:20 | Cooking Time: 00:25


  • 1 lge or 2 sml heads broccoli, cut into florets 
  • 1/2 head cauliflower, chopped into even size pieces 
  • 2/3 cup chicken broth/stock 
  • 1/3 cup coconut cream 
  • 3 Tbsp nutritional yeast flakes 
  • 1 1/2 tsp Dijon mustard 
  • 1 tsp garlic, minced or finely chopped 
  • 1/2 tsp nutmeg 
  • 3/4 tsp fine sea salt 
  • 1/4 tsp black pepper, ground 
  • 1/3 cup chopped fresh parsley 
  • 2 Tbsp almond meal/flour 
  • 2 Tbsp golden flaxseed meal (fine ground) 
  • 2 tsp nutritional yeast flakes 


Add water to a large double saucepan with steamer or 2 small saucepans and bring the water to a boil.

Place the cauliflower into the bottom saucepan and the broccoli in the top steamer. Cook the cauliflower until tender but not mushy. Watch the broccoli carefully so it keeps its bright green colour and doesn’t over cook.

Preheat oven to 180c (fan-forced).

Meanwhile, add the topping ingredients to a small bowl, stir and set aside (for nut free replace almond meal with ground sunflower seeds).

Place the broccoli into an oven-proof dish with green tops facing up, set aside.

Add the chicken broth, coconut cream, nutritional yeast flakes, mustard, garlic, nutmeg, salt, pepper and the drained cauliflower to a blender. Blend into a smooth creamy sauce. Stir through the parsley by hand. (If you prefer a thinner consistency, add a little extra chicken broth).

Pour the sauce evenly over the broccoli and sprinkle with the topping.

Bake for 10 – 15 minutes to warm before serving. If you have prepared the first sets ahead, bake the cooled dish for 35 minutes or until heated all the way through.

Article supplied with thanks to The JOYful Table.

About the Author: Susan is an author of The JOYful Table cookbook containing gluten & grain free, and Paleo inspired recipes for good health and wellbeing.

Feature image: Supplied