Smashed Broccoli
This vegan smashed broccoli has everything you want in a side dish: crispy edges, tender centres, a cheesy coating, and a rich, garlicky sauce for dipping or drizzling. It might just steal the spotlight from the main course!
With the little one in tow, getting veggies on the table that the whole family will eat can be a challenge. Luckily, broccoli has always been pretty doable for us. We like it, AND our toddler likes it. But there’s only so much you can take steamed and/or roasted broccoli. This recipe keeps things interesting.
Lightly boiled, smashed broccoli florets are sprinkled with grated vegan cheese and baked. The broccoli gets nice and golden-brown around the edges, and the cheese turns into these salty, crispy little nuggets of goodness. Served with a creamy vegan garlic sauce, it’s a 35-minute side that goes with pretty much anything.
Why Kids and Adults Love This Crispy Smashed Broccoli Recipe
Want to know why this smashed broccoli recipe is taking kitchens by storm? I’ll tell ya:
- If you’re a busy mum like me, you know how tricky it can be to get the little ones to eat their veggies. This smashed broccoli is such a life-saver. Totally toddler-approved, it’s a green side everyone in the family will love.
- I can’t get enough of the way the vegan cheese crisps up around the edges of these tender broccoli florets. It’s this indulgent treat you’ll want to pick straight off the sheet pan.
- This recipe is fun to make! Smashing the broccoli is so satisfying and a fun way to get out of your kitchen routine.
Notes on Ingredients
Ready to get started? Here’s what you’ll need. For precise measurements, see the recipe card below.
Broccoli
- Broccoli florets – I like cutting my own broccoli florets from a large head of broccoli, but pre-chopped florets would be fine.
- Olive oil – Avocado oil would also work.
- Garlic – Finely grated or minced.
- Seasoning – Fine sea salt (or table salt), freshly ground black pepper, and red pepper flakes (optional).
- Vegan cheese – Finely grated. Choose a hard vegan cheese that’s easy to grate. I like Violife Original.
Creamy Vegan Garlic Parmesan Dip
- Vegan sour cream – You can usually find it near the tofu in the supermarket. If you’d like to make your own, check out my Vegan Sour Cream Recipe.
- Vegan mayonnaise – Grab some from the store or try my homemade Vegan Mayo Recipe.
- Garlic – Finely grated for even flavour distribution.
- Lemon juice – Squeezed fresh from the fruit.
- Fresh parsley – Finely chopped.
- Seasonings – Onion powder, fine sea salt (or table salt), and freshly ground black pepper.
How to Make Smashed Broccoli
This recipe only takes 35 minutes to make! Here’s a quick look at how it’s done. Please see the recipe card below for more detailed instructions.
- Prepare the broccoli. Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper. Wash and dry the broccoli and cut into medium-sized florets.
- Boil. Bring a large pot of salted water to a boil. Add the broccoli and cook for 4–5 minutes. Drain and cool in the colander for 2-3 minutes.
- Season. Transfer the broccoli to the prepared baking sheet, drizzle with olive oil, and sprinkle with the garlic and seasonings. Toss to coat.
- Smash. Using the bottom of a sturdy glass, press down on each floret until ½ inch thick.
- Bake. Arrange the broccoli in a single layer, sprinkle with vegan cheese, and bake for 25–30 minutes.
- Make the dip. Whisk together the vegan sour cream, vegan mayonnaise, garlic, lemon juice, parsley, and seasonings.
- Serve. Serve the smashed broccoli immediately with the creamy vegan garlic Parmesan dip.
Cooking Tips
Get this smashed broccoli just right by following these simple tips and tricks:
- Chop for success. When cutting the florets from the head of broccoli, try to create a few flat surfaces on the stems for easier smashing later on.
- Don’t skip the boil. Boiling the broccoli before baking it softens the stems, so they’re easier to flatten without falling apart.
- Salt the water. It’s important to generously salt the water you boil the broccoli in. Otherwise, the florets will come out bland.
- Don’t over-boil the broccoli. Boil the broccoli just until fork-tender. It should be soft enough to flatten while still holding its shape.
- Let it dry. Drain the broccoli thoroughly and let it sit in the colander for a couple of minutes to eliminate excess moisture. This will help ensure the florets crisp up properly.
- Don’t crowd the pan. Leave space on the sheet pan between the smashed florets so they get nice and crispy. If your sheet pan is small/over-crowded, you can bake in batches.
- Crispy cheese. When adding the vegan cheese, let some of it fall directly onto the parchment paper so you get those nice crispy cheesy bits.
Flavour Variations
Want to make this easy, cheesy smashed broccoli recipe your own? Here are a few ways you could switch things up:
- Add Asian-inspired flavour. Forget about the vegan cheese and the creamy sauce. Toss the broccoli with a drizzle of soy sauce and toasted sesame oil before baking. Finish with toasted sesame seeds and sliced green onions, and serve with Thai Peanut Sauce.
- Pesto-tastic. Sprinkle the smashed broccoli with some toasted pinenuts and serve with vegan pesto rather than creamy garlic dip.
- Greek Tzatziki. Add a tablespoon of dried oregano to the seasoning mix (for the florets) and swap the sauce out for this easy Vegan Tzatziki.
What to Serve With Smashed Broccoli
Smashed broccoli complements so many meals beautifully. I like serving it with my Vegan Meatloaf or this Baked Eggplant Parm and a starchy side. My Parmesan Crusted Potatoes, Creamy Vegan Mushroom Risotto, or this Garlic and Rosemary Focaccia Bread would be perfect.
It also goes incredibly well with a bowl of Pasta Carbonara or Vegan Garlic Alfredo Pasta.
Storing and Reheating Leftovers
- Refrigerator: Seal any fully cooled leftover florets in an airtight container. They’ll keep in the fridge for up to 4 days, although they will start to lose their crisp over time.
- Freezer: Once cool, seal any leftovers in a freezer-safe airtight container and store them in the freezer for up to 2 months. Thaw in the fridge before reheating.
- To reheat: Spread the leftover smashed broccoli over a sheet pan lined with parchment paper. Bake at 400°F (200°C) for 8-10 minutes. You could also reheat them in the air fryer at 375°F (190°C) for 5 minutes. I wouldn’t microwave leftover smashed broccoli. It’ll lose it’s crispiness.
More Broccoli Recipes
If broccoli is as big in your house as it is in mine, you’re going to want to check out some of these other broccoli-centric recipes:
- Broccoli Slaw Recipe
- Bang Bang Broccoli (Vegan)
- Vegan Broccoli Cheddar Soup
- Broccoli Cheese Rice Casserole
- Broccoli Fridge Clean-Out Soup
Enjoy friends! If you make this smashed broccoli, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below and give the recipe a rating! Thanks so much!
Smashed Broccoli with Vegan Cheese
Ingredients
Broccoli
- 1 large head broccoli, cut into florets, 450g
- 3 tablespoons olive oil, 45ml
- 3 cloves garlic, finely grated or minced, 9g
- ¾ teaspoon fine sea salt, 4g
- ½ teaspoon freshly ground black pepper, 1g
- ¼ teaspoon red pepper flakes, optional, 0.5g
- ½ cup vegan cheese, finely grated, 45g
Creamy Vegan Garlic Parmesan Dip
- ¾ cup vegan sour cream, 180g
- ¼ cup vegan mayonnaise, 60g
- 1 small clove garlic, finely grated, 3g
- 2 teaspoons fresh lemon juice, 10ml
- 1 tablespoon fresh parsley, finely chopped, 3g
- ½ teaspoon onion powder, 1g
- ¼ teaspoon fine sea salt, 1.5g
- ¼ teaspoon freshly ground black pepper, 0.5g
Instructions
Prepare the broccoli
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Wash the broccoli thoroughly under cold running water. Shake off any excess water and pat dry with a clean kitchen towel.
- Cut the broccoli into medium-sized florets, leaving some of the stems attached. Try to create a few flat surfaces on the florets, as this will make them easier to smash later.
Boil the broccoli
- Bring a large pot of generously salted water to a boil.
- Add the broccoli florets and cook for 4–5 minutes, or until just fork-tender. The broccoli should be soft enough to flatten while still holding its shape.
- Drain well and let the broccoli sit in the colander for 2–3 minutes to release excess steam and moisture.
Season, smash, and bake
- Transfer the broccoli to the prepared baking sheet.
- Drizzle with the olive oil, then sprinkle with the garlic, salt, black pepper, and red pepper flakes, if using. Toss gently until evenly coated.
- Using the bottom of a sturdy glass, measuring cup, or jar, gently press down on each floret until about ½ inch thick. The florets should remain mostly intact rather than falling apart completely.
- Arrange the broccoli in a single layer, leaving space between each piece so they crisp up properly.
- Sprinkle the grated vegan cheese evenly over the broccoli. Let some of the cheese fall directly onto the parchment paper around the edges of the florets, as these bits will become especially crispy while baking.
- Bake for 25–30 minutes, or until the broccoli is deeply golden around the edges and the cheese is toasted and crispy.
Make the dip and serve
- Add the vegan sour cream, vegan mayonnaise, garlic, lemon juice, parsley, onion powder, salt, and black pepper to a small bowl.
- Stir until smooth and well combined.
- Serve the smashed broccoli immediately with the creamy vegan garlic Parmesan dip.
Notes
- Salt the water. It’s important to generously salt the water you boil the broccoli in. Otherwise, the florets will come out bland.
- Let it dry. Drain the broccoli thoroughly and let it sit in the colander for a couple of minutes to eliminate excess moisture. This will help ensure the florets crisp up properly.
- Don’t crowd the pan. Leave space on the sheet pan between the smashed florets so they crisp up properly. If your sheet pan is small, bake in batches.
- Choose your cheese wisely. A hard, grateable vegan cheese creates the crispiest texture and best flavour. I like Violife Original.
- Storage. Seal any fully cooled leftover florets in an airtight container. They’ll keep in the fridge for up to 4 days or in the freezer for up to 2 months. Thaw in the fridge (if applicable) and reheat in the oven at 400°F (200°C) for 8-10 minutes.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
