Organic Broccoli Crowns with Chevre Sage Sauce ~ Gluten-free & Dairy-free

When my son, Alessandro, tasted this dish, he fell to the ground exclaiming, “It’s so good, I fell to heaven!” You have to understand, of course, that he is nine years old and that being said, such a reaction is quite a compliment when you consider that this dish features broccoli. (He is also dairy-intolerant, by the way, and has quite the refined palette for his years.) Alessandro, enjoying fine cuisine as he does, relishes in taking part in its preparation. In fact, he aspires to be a chef someday, already labeling his restaurant after himself. We’ll see where his dreams take him. For now, I enjoy his little hands in the kitchen and it creates savory memories.

On to the wonderful broccoli plant, which it seems has simply been found to be one of the most essential vegetables one can incorporate into one’s diet. Broccoli, which is a cruciferous vegetable originally cultivated in Italy, is a valuable source of vitamins and minerals. It is particularly rich in vitamins C, K, A and folate, with vital offerings of vitamins B6 and B2, magnesium, manganese, potassium, phosphorus, tryptophan, protein, omega-3 fatty acids and dietary fiber. If it is even necessary to deliver additional benefits, broccoli provides a good source of vitamins B1, B3, B5 and E, iron, calcium and zinc. Like other members of the cabbage family, broccoli contains the anti-cancer phytonutrients sulforaphane and the indoles.

Numerous studies demonstrate sulforaphane’s cancer-reducing properties and beneficial effects upon colon cancer, genetic cancers, bladder cancer, ovarian cancer and some types of prostate cancer (especially when combined with tomatoes). How this works has been more clearly understood just recently. When broccoli or other cruciferous vegetables such as cabbage, cauliflower, kale and brussels sprouts are cut, chewed or digested, a sulfur-containing compound called sinigrin is liberated into contact with the enzyme myrosinase. This engagement entices the release of isothiocyanate, glucose and other break down-activity products. Isothiocyanates are strong inducers of phase II liver enzymes; these enzymes assist in detoxifying carcinogens from the body more quickly. Recent research in the U.K. yields results exhibiting that one of these isothiocyanates in particular, allyl isothicyanate, additionally inhibits cell division (mitosis) and stimulates cell death (apoptosis).

Broccoli’s component of sulforaphane is beneficial to stomach health, and supportive evidence suggests it can prevent infection with H. pylori, a primary cause of ulcers, by protecting against free-radical damage (oxidation) in cells. This same action has been shown to boost the detoxifying abilities of liver and skin cells, as well as aid in repairing sun-damaged skin and counteract the carcinogenic response skin cells experience in when exposed in excess to UV rays. Broccoli and other leafy green vegetables contain lutein and zeaxanthin, which are beneficial in the prevention of cataracts. Broccoli contributes to strong bones, serves to enhance the activity of our natural immune system and helps prevent birth defects when consumed as a regular part of one’s pre-natal diet.

I have loved broccoli since I was a little one. It has always been a regular “staple” in my vegetable repertoire and offers great culinary versatility. If broccoli is not part of your regime for good health, there are many reasons to start incorporating it into your diet. You can begin by simply integrating cruciferous vegetables into your daily diet by preparing this recipe and experiencing the creamy and savory side of good health.

Bon appétit!

Organic Broccoli Crowns with Chevre Sage Sauce ~ Gluten-free & Dairy-free

2 T. organic coconut oil

1 T. organic almond flour

1 T. organic potato flour

1 c. organic hazelnut, hemp or almond milk, unsweetened

2 t. sea salt

¼ t. fresh ground organic pepper

4 oz. organic goat cheddar (chevre), grated

1 T. sherry fino

4 fresh organic sage leaves, crumbled

2 large heads organic broccoli crowns, trimmed and cut serving-size

1 ½ - 2 T. organic olive oil

In a small saucepan, melt the coconut oil on medium heat. Whisk in the flours as to create a roux. When the mixture darkens to a golden hue, pour in the nut or hemp milk as you continue to whisk the mixture. Lightly whisk the sauce as it thickens, then add the grated goat cheddar, continuing to stir it as it melts. When the chevre has fully melted, incorporate 1 t. of sea salt, along with the fresh ground pepper, sage and sherry. Ensure all ingredients are evenly infusion before removing from heat.

Note: To keep this warm as you prepare the broccoli, place on very low heat on a separate burner to prevent the sauce from scalding.

Heat a large sauté pan on medium heat, adding the olive oil. Place the broccoli crowns in the sauté and sprinkle with the remaining sea salt (or to taste). Shuffle the crowns frequently to ensure even exposure to the heat. If they brown a tad in spots, all-the-better as it imparts a robust and wonderful flavor. These will only take about 5-7 minutes to cook; they should be tender yet laden with a slight crunch.

Transfer the broccoli crowns to a serving dish and drape with the chevre sage sauce. Sprinkle with additional crushed sage leaves if desired.

Serve and savor.

©2010 Taylor Donovan

source: taylorstable.com