Children love this dish! Serve broccoli at any temperature, with room temperature or warm sauce. -Vegetarian Times.
1 large bunch broccoli (1 1/2 lb.), separated into florets, stems cut into spears
1 cup smooth peanut butter (LuAnn suggests natural-style, with no sugar added)
1/4 cup chopped cilantro
3 Tablespoons sugar
2 Tablespoons low-sodium soy sauce or tamari
2 teaspoons cider vinegar
2 cloves garlic, minced (2 teaspoons)
Pinch cayenne pepper
Bring large pot of water to boil.
Cook broccoli in water 2 to 3 minutes, or until bright green and tender.
Drain, and rinse under cold water to cool.
Shake, and pat dry.
Whisk peanut butter with 1 cup hot water in bowl.
Stir in remaining ingredients.
Season with salt.
Place bowl in center of serving platter, and arrange broccoli around it.