Gluten and Dairy Free Broccoli Bake

What I love about this gluten and dairy free Broccoli Bake, besides the fact that it is extremely light and tasty is that you can eat this anytime of day. It is great for breakfast, brunch or lunch, served as the main event or equally as delicious as a side with dinner. As an added bonus this is so healthy and easy to make that you will find yourself making it over and over again. Also a great way to get the kids to eat their broccoli. 

Broccoli Bake

Recipe:

Ingredients: Serves 8 as a main course, 12 as a side dish

• 3 tablespoons olive oil
• 2 pounds fresh broccoli, coarsely chopped
• 1 onion, chopped finely
• 1 large garlic clove, minced
• 4 large eggs, beaten
• 1 15 ounce can coconut milk
• salt and pepper to taste

Preparation:

1. Preheat oven to 375 degrees. Lightly grease a 9x13 baking dish using a little of the olive oil.
2. Divide broccoli into medium florets. Cut peel from large stems and slice them. Boil broccoli in a large saucepan of boiling, salted water for 7 minutes or until very tender. Drain well and cool. Puree in a food processor, leaving a few small chunks. Transfer to a bowl.
3. Heat the remaining olive oil in a saucepan over medium heat. Add the onion and cook for 4 to 5 minutes or until softened. Add the garlic and cook an additional 2 minutes. Transfer the onion mixture to the bowl with the broccoli.
4. in another bowl, beat the coconut milk and eggs together. Add the egg mixture to the vegetables. Season with salt and pepper.  Spoon into the prepared baking dish.
5. Bake for approximately 30 minutes or until browned.

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This recipe was shared at Allergy-Free Wednesday, www.realfoodallergyfree.com