1 pound of raw broccoli, cut into bite-sized pieces

8 to 10 cloves of roasted garlic

1⁄4 to 1⁄3 cup vegetable broth

Roast unpeeled garlic wrapped in foil at 350 degrees for 20 to 30 minutes or until it is soft when gently squeezed. Steam the broccoli until just barely tender, about 3 to 4 minutes. Combine 1⁄4 cup of the steaming water with 1 teaspoon of veggie broth paste or powder and roasted garlic cloves.

Throughly smash garlic with a long-tined fork, to make a thick “sauce,” adding a few more tablespoons of the water as needed. Put the broccoli into the bowl with the roasted garlic sauce and gently mix to coat well. The hardest part for us seems to be getting the broccoli to the serving dish, as anyone who is in the kitchen with me can’t stop eating it!

You can roast garlic ahead of time, as it will last in the fridge for several days or tightly wrapped in the freezer for months. I often slip a packet or two of garlic cloves into the oven when I am cooking something else, so that we will have the garlic done ahead and can make Mia’s garlic trees on a weeknight when we are short on time.