Start by weighing the florets of the broccoli instead of the whole head to ensure you have the right amount. Cut the florets into bite-sized pieces and make sure they’re well cleaned. Set them aside for later use.
In a blender, place the two pitted dates at the bottom. Pour in the coconut aminos, orange juice, fresh ginger, minced garlic, and a pinch of cayenne. Allow the dates to soak in this mixture for about ten minutes to soften them.
While the dates soak, take a nonstick skillet and toast the raw cashews over medium heat. Stir continuously for around eight minutes until they become fragrant and achieve a beautiful dark toasted color. This step is crucial, as it enhances the flavor of the cashews.
Once toasted, transfer the cashews into a bowl and reserve them. Now, blend the date mixture in the blender, starting on low and gradually increasing the speed. Blend for one to two minutes until the dates are fully incorporated into the liquid. You may need to scrape the sides to mix everything well.
In a small saucepan, whisk together two teaspoons of potato starch and half a cup of cold water until you achieve a smooth consistency. This will be your thickening agent for the sauce.
Add the blended mixture from the blender to the saucepan. Turn the heat to medium and continuously whisk until the sauce bubbles and thickens. Be diligent, as you'll need to whisk vigorously to break up any clumps and achieve a sauce that resembles thick honey.
Once the sauce is at the right thickness, remove it from the heat and set it aside. Now, take your 6-quart pot and place the cleaned broccoli florets inside along with half a cup of water. Bring the water to a boil over medium-high heat.
Once boiling, cover the pot tightly and allow the broccoli to steam for six to eight minutes. Look for the thickest florets to be tender yet vibrant green, ensuring they do not overcook.
After steaming, drain the broccoli in a colander, shaking it gently to remove any excess moisture. Return the drained broccoli to the pot.
Add the toasted cashews and the thickened sauce to the pot. Toss everything together gently, ensuring that the broccoli and cashews are well mixed and coated with the delicious sauce. Serve warm and enjoy!
