Ingredients
Directions
Make the parmesan: Add all ingredients to a food processor and blend until the walnuts and sunflower seeds are mealy. Important: Don’t over blend or you’ll end up with parmesan butter!
Taste for additional flavors of your choice (more onion, garlic, or nutritional yeast).
Steam the broccoli: Bring the water to a boil.
Add the broccoli to a colander (or steam basket) and place on top of the boiling water. If using a colander, carefully place a lid on top of the colander to keep in the steam.
Steam broccoli for 5–6 minutes, depending on your preference for tenderness.
In the meantime, heat the vegetable broth in a large stovetop pan on medium-high heat. Add the garlic. Stir and let cook for 1–2 minutes.
Stir in the broccoli and cook until the vegetable broth is evaporated, about 1–2 minutes.
Add a squeeze of lemon juice and salt and pepper, if using.
Sprinkle 1–2 tablespoons of walnut parmesan on top of each serving.
Chef's Notes
Substitutions
Use cauliflower in place of the broccoli.
Instead of walnuts, try almonds or cashews for the parmesan.
Use all walnuts in place of the sunflower seeds in the parmesan.
Use onion granules and/or garlic granules in place of onion and garlic powder, but know that you might need to use a little more of the granules to reach the same flavor (in the parmesan).
Prep ahead
Make the parmesan ahead of time and store it in the refrigerator for 7–10 days.
Nut-free
Replace the walnuts with more sunflower seeds.
Storage
Store in an airtight container in the refrigerator for up to two weeks or freeze for up to one month.
Ingredients
Directions
Make the parmesan: Add all ingredients to a food processor and blend until the walnuts and sunflower seeds are mealy. Important: Don’t over blend or you’ll end up with parmesan butter!
Taste for additional flavors of your choice (more onion, garlic, or nutritional yeast).
Steam the broccoli: Bring the water to a boil.
Add the broccoli to a colander (or steam basket) and place on top of the boiling water. If using a colander, carefully place a lid on top of the colander to keep in the steam.
Steam broccoli for 5–6 minutes, depending on your preference for tenderness.
In the meantime, heat the vegetable broth in a large stovetop pan on medium-high heat. Add the garlic. Stir and let cook for 1–2 minutes.
Stir in the broccoli and cook until the vegetable broth is evaporated, about 1–2 minutes.
Add a squeeze of lemon juice and salt and pepper, if using.
Sprinkle 1–2 tablespoons of walnut parmesan on top of each serving.
