Divide the broccoli into florets and wash them under running water.
Steam until they are tender but not too much, about 8/9 minutes.
Remove from the steamer and let cool.
In a blender, combine the cooled broccoli florets and all the other ingredients.
Blend until you get a creamy consistency.
Transfer the brocamole into a single bowl or several individual bowls.
Serve drizzled with a little oil and more ground coriander if desired.
Store in the refrigerator in an airtight container for 2-3 days.
Serve with toasted bread croutons, raw vegetables, nachos, or tortillas. Tofu can be replaced with another creamy cheese.
Italy, Veneto
| Energy (kcal) | 88.78 |
| Carbohydrates (g) | 2.99 |
| of which Sugars (g) | 2.88 |
| Fat (g) | 6.68 |
| of which Saturates (g) | 0.86 |
| Protein (g) | 3.27 |
| Fiber (g) | 2.26 |
| Sale (g) | 0.01 |
