I first separated the broccoli stalk from the florets. The florets got roasted in the usual combination of olive oil, lemon juice, garlic, salt, pepper and paprika. The stalk got diced and went into a pot of simmering milk. After a while, the stalk pieces softened and I stick-blended the whole thing into a creamy, broccoli flavored sauce. I don't remember details such as whether it contained sauteed onions and/or cheese, but those would both be appropriate.
The sauce went over spaghetti, and the roasted florets on top of that. Delicious.
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