I don't know what to call this sauce, but it's basically broccoli and not for the phobic or faint of heart! I always think those flowerets look like little trees, so I'll call it my "Green Forest sauce."
GREEN FOREST SAUCE
--2 bunches broccoli/about a kilo--flowerets only.
--as much garlic as you dare! (I used a bulb)
--lots of fresh basil, i.e. a cup or more.
--fresh lemon: optional garnish
1.) Steam broccoli, garlic, and basil leaves in pot with minimal water. Sprinkle with sea salt.
3.) Mash like potatoes with a potatoe masher.
4.) Food process until creamy and smooth, stirring a few times.
Uses: Pasta sauce. Omelette filling. Broccoli patties, i.e. with potatoe or rice. Perogie filling. Fish/chicken sauce. Potatoe/rice topping. Tortilla filling. Baked tortilla dip. Mushroom sauce/stuffing. Use your imagination. It's very versatile, but warning: not for the faint of heart. It's actually not bad plain, or with pita/chapati. Wonderful tomatoe stuffer.
Note: You might want to add a little fresh lemon juice for a little natural complimentary tartness. I highly recommend this.