Broccoli with Curry Sauce and Macadamias
Divide broccoli into florets. Peel stalks and cook in vegetable broth, covered, for about 10 minutes or until tender and liquid is mostly evaporated.
Blanch broccoli florets in boiling salted water for 5 minutes. Drain and keep warm. Squeeze grapefruit juice.
Add curry powder and 200 ml (approximately 3/4 cup) of grapefruit juice to broccoli stalks, heat up and puree with an immmersion blender. Add sour cream and season sauce with salt and pepper.
Arrange broccoli florets on plates, drizzle with sauce and sprinkle with nuts. Serve.