I came up with this delectable bite-sized finger-popping snack after returning from waterholes in Peekamoose.  I had made a delicious lunch picnic, but was starved upon returning home!  I stared in the fridge (mindlessly) and instantly came up with this.  I am in love with this quick snack!

Ingredients:

• 2 Cups broccoli florets
• 2 Tablespoons coconut oil, melted
• 1/2 Cup potato starch (may replace with corn starch or arrowroot starch)
• Sea salt, to taste
• Chipotle Hollandaise Sauce:
  • 2 chipotle peppers in adobo sauce
  • 1/2 Cup non-dairy milk
  • 1/4 Cup nutritional yeast flakes
  • 3 Tablespoons silken tofu
  • 2 Tablespoons fresh lemon juice
  • 2 teaspoons brown mustard
  • 1/2 teaspoon turmeric powder
  • Sea salt & pepper, to taste
  • Optional: 2 Tablespoons melted non-dairy butter spread

Directions:

1. Preheat your oven to 425 degrees Fahrenheit.  In a large mixing bowl add your broccoli florets and drizzle your melted coconut oil and toss.  Add your potato starch, sea salt, and toss your broccoli again to ensure equal coating. 
2. Prepare a baking sheet by laying a piece of parchment paper (OR spray non-stick spray); add your broccoli florets and spread evenly.  Pop them in the oven for about 15 minutes, flipping halfway through to ensure equal roasting.
3. While your broccoli is roasting let’s prepare the chipotle hollandaise sauce.  Add all ingredients to your blender and blend until combined.  Taste a bit and adjust any seasonings as necessary.

4. Enjoy eating whole!