Smashed Broccoli with Vegan Cheese
This cheesy vegan smashed broccoli is the perfect way to mix up your veggie routine. Tender on the inside with crispy edges, it's served with a creamy, garlicky sauce that's sure to impress.
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.
Nutrition
Serving: 0.25recipe | Calories: 407kcal | Carbohydrates: 29g | Protein: 6g | Fat: 30g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Sodium: 1067mg | Potassium: 511mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1071IU | Vitamin C: 139mg | Calcium: 92mg | Iron: 2mg