1 head of broccoli (about 1.5 pounds), cut into florets
1 TBS olive or or unsalted butter
1 TBS all-purpose flour
1 cup 1% low-fat milk
½ tsp Dijon mustard
⅓ tsp garlic powder
-1 cup shredded cheddar cheese (reduced fat optional)
Kosher salt and freshly ground pepper
Instructions
Steam the broccoli until crisp-tender, about 5 minutes. Remove from the heat and set aside, uncovered.
While the broccoli is steaming, heat the oil in a small saucepan over medium heat. Add the flour and whisk constantly until smooth, about 2 minutes. Whisk the milk, mustard, and garlic powder slowly into the flour mixture. Raise the heat and bring to a low boil, stirring constantly. Reduce the heat and continue to simmer and stir gently until the moisture thickens, about 3 minutes.
Remove from the heat and stir in the cheese until it melts. Season with salt and pepper to taste, and serve with broccoli.
Recipe by Maryann Jacobsen at https://maryannjacobsen.com/broccoli-trees-with-cheese-dipping-sauce/