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- Broccoli - 4cups, cut into florets
- Onion - 1 medium, chopped
- Garlic - 2 cloves
- Dry mustard powder - 1½tsp
- Cayenne/ red chili powder - ½tsp (adjust as per taste)
- Bouillon cube - 1 (I use no-salt added, vegan bouillon) or 2cups of vegetable broth
- Baking Soda - ¼tsp
- Baby Spinach - 1cup (I used ½cup frozen spinach)
- Sharp Cheddar cheese - ½cup, grated
- Parmesan Cheese - 2tbsp, grated
- Salt - to taste
View Full Recipe at Cook's Hideout
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 890g | |
| Calories 505 | |
| Calories from Fat 240 | 48% |
| Total Fat 27.35g | 34% |
| Saturated Fat 16.2g | 65% |
| Trans Fat 0.0g | |
| Cholesterol 78mg | 26% |
| Sodium 1988mg | 83% |
| Potassium 2436mg | 70% |
| Total Carbs 35.35g | 9% |
| Dietary Fiber 13.1g | 44% |
| Sugars 9.5g | 6% |
| Protein 37.75g | 60% |
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