Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: peel broccoli stems and chop coarsely. separate florets to make 2 cups and set aside. coarsely chop remaining florets. in saucepan, combine chopped stems and florets, onion, potatoes, garlic, stock, thyme, pepper and nutmeg. bring to a boil reduce heat, cover and simmer 10 minutes or until potatoes are very tender. meanwhile, steam reserved florets for 5 minutes or until tender-crisp. set aside. in food processor or blender, puree soup in batches until smooth. return to pan and add milk, heating through. do not boil. divide broccoli florets among 5 bowls and pour soup over each.

Target recipe: cut broccoli florets from stem. discard stem. cut florets into smaller pieces and add to large bowl. add chopped red onion. combine mayonnaise, powdered sugar and wine vinegar in a separate bowl. mix well. add dressing to the broccoli and combine. add sunflower seeds, bacon and raisins. refrigerate for 1 hour prior to serving. if the salad seems too "dry" for the amount of broccoli, make a half batch of the dressing ingredients and mix into the salad for an extra creamy batch. you may substitute craisins in place of the raisins.