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Title: Smashed Broccoli With Vegan Cheese
Categories: Vegetables, Broccoli
Yield: 4 Servings

1 lg Head broccoli (450 g);
- cut into florets
3 tb Olive oil (45 ml)
3 cl Garlic (9 g);
- finely grated or minced
3/4 ts Fine sea salt (4 g)
1/2 ts Black pepper (1 g);
- freshly ground
1/4 ts Red pepper flakes (0.5 g)
- (optional)
1/2 c Vegan cheese (45 g);
- finely grated
3/4 c Vegan sour cream (180 g)
1/4 c Vegan mayonnaise (60 g)
1 cl Garlic (3 g);
- finely grated
2 ts Fresh lemon juice; (10 ml)
1 tb Fresh parsley (3 g);
- finely chopped
1/2 ts Onion powder (1 g)
1/4 ts Fine sea salt (1.5 g)
1/4 ts Black pepper (0.5 g);
- freshly ground

Preparation time: 10 minutes
Cooking time: 25 minutes

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.

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.

Bring a large pot of generously salted water to a boil.

Add the broccoli florets and cook for 4 to 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 to 3
minutes to release excess steam and moisture.

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 1/2" 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 to 30 minutes, or until the broccoli is deeply golden
around the edges and the cheese is toasted and crispy.

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.

Recipe by Jessica Hylton

Recipe FROM: <https://jessicainthekitchen.com/smashed-broccoli/>

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