Gluten-Free Dairy-Free Broccoli Bake

• 3 Tablespoons Olive Oil
• 2 pounds Fresh Broccoli, Chopped
• 1 whole Onion, Chopped
• 1 clove Garlic, Minced
• 1 can (15 Oz. Size) Coconut Milk
• 4 whole Eggs, Beaten
• 1 pinch Salt And Pepper

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

olive oil, fresh broccoli, onion, clove garlic, coconut milk, eggs, salt

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free-dairy-free-broccoli-bake/ (may not work)