Sweet Mustard Broccolli Recipe

Sweet Mustard Broccolli

Total Time: 25 minutes

Serves: 2

Who said steaks can only mean meat? Since cauliflower steak’s rise to fame as a vegetarian protein alternative a few years ago, 100% plant-based steaks continue to give regular steaks serious competition with a range of delicious flavour and texture combinations.

Chef's note:

Frozen broccoli florets can be substituted for fresh broccoli, but require a longer roast time. Not only is frozen broccoli less expensive, it cuts down on prep time and has a nutritional value that is just as high as fresh broccoli.


  • 3 tablespoons of Boombay's Sweet Mustard Dip & Spread
  • 1 small Broccoli
  • 3 to 4 Potatoes
  • 3 tablespoons of Fresh Cream
  • 2 tablespoons of Butter
  • Salt to taste
  • Pepper to taste

Products Used:


  1. Wash the broccoli and blanch it in salted water
  2. Let the broccoli cool down to room temperature before cutting it into thick slices that resemble a steak 
  3. Wash the potatoes, prick them and boil them in salted water 
  4. Peel the potatoes and mash them with a potato ricer
  1. Preheat the oven to 180°C
  2. Rub the broccoli with oil, salt and pepper before roasting it brown and fork-tender 
  3. Heat a pan on medium heat and add butter before adding in the roughly mashed potatoes and cream
  4. Season the mash with salt and pepper 
  5. Take a big plate and smear our Sweet Mustard Dip & Spread on it
  6. Arrange the potato mash and broccoli steak on the plate before drizzling over our Sweet Mustard Dip & Spread