Ingredients
- 1 pound broccoli cut into florets
- 1 tablespoon olive oil
- 1/2 cup onion diced
- 1 teaspoon fresh garlic minced
- 3/4 cup + 2 tablespoons unsweetened almond milk
- 3/4 teaspoon paprika
- 1/2 teaspoon ground mustard
- 1 teaspoon salt
- pinch of nutmeg
- 1 tablespoon non-GMO cornstarch
- 1/2 cup cheddar cheese grated
- 1/4 cup panko breadcrumbs
Instructions
- Heat your oven to 400 degrees Fahrenheit.
- Place your broccoli florets in a steamer basket set over boiling water and cover. Cook until it just begins to tenderize and is bright green, about 5 minutes. Transfer to a large bowl.
- Heat the olive oil in a medium pan on medium-high heat. Cook the onion and garlic until golden brown, about 5 minutes
- In a small pot, whisk 3/4 cup of the almond milk with paprika, mustard, salt, and nutmeg. Bring to a boil. Additionally, whisk the cornstarch with the remaining 2 tablespoons of milk in a small bowl.
- Once the milk is boiling, whisk in the cornstarch mixture, stirring constantly. Boil until thickened and it coats the back of a spoon, about 2-3 minutes. Stir in the onion mixture.
- Pour the sauce over the broccoli and stir to coat, then stir in the cheese. Transfer to a casserole dish.
- Heat a sauté pan to medium-high heat. Toast the panko breadcrumbs until golden brown, about 2-3 minutes. Then sprinkle on the casserole
- Bake casserole for 25-30 minutes until bubbly.
- Enjoy!
