Boil the Brussel sprouts in lightly salted water for 5 minutes, until they become a bit soft. Remove the pot from the fire, drain the sprouts, add cold water and put aside.
In a different pot, add a bit of olive oil and sauté the onion until it becomes soft. Add the margarine and sauté for 1 more minute. When the margarine melts, add the flour and continue
until the flour becomes yellow. Add the coconut milk and stir continuously.
Remove the pot from the fire, add 150g Violife just like Mozzarella Shreds, the Brussels sprouts, salt and freshly ground pepper and a bit of ground nutmeg. Stir thoroughly, until it
becomes a lovely uniform cream.
Pour the mix in an ovenproof dish, add the rest of the Violife Shreds and sprinkle with the Violife just like Parmesan powder. Bake in a preheated oven at 400o F for about 25 minutes, until it becomes golden brown.
PREP TIME: 40 minutes
SERVES: 4 - 6
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