
This mash is the kind of side dish that makes you forget you're eating something deeply nourishing — it's creamy, garlicky, and fragrant with fresh herbs in the best possible way. Broccoli florets and stems are steamed until completely tender, then mashed with full-fat coconut milk and olive oil for a silky, dairy-free base that feels genuinely indulgent. Thinly sliced garlic is gently cooked in olive oil until golden and fragrant, then stirred right into the mash along with its infused oil, so every bite carries that slow-cooked depth. A pinch of turmeric adds a warm, golden hue, while fresh parsley, thyme, and a squeeze of lemon lift the whole dish with brightness. Following the autoimmune protocol means navigating a lot of "almost safe" recipes that sneak in grains, dairy, or nightshade-based spices — this one keeps things clean without sacrificing any of the comfort factor. It comes together in well under 30 minutes and serves four, making it an easy weeknight staple or a crowd-pleasing addition to a bigger spread.
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Fill a large pot with 1 inch of water and bring to a boil over high heat. Set a steamer basket inside, add the broccoli florets and chopped stems, cover, and steam for 8–10 minutes, until the stems are completely tender when pierced with a fork and the florets are soft throughout.
While the broccoli steams, heat 2 tbsp of the olive oil in a small skillet over medium-low heat. Add the sliced garlic and cook, stirring frequently, for 3–4 minutes, until golden at the edges and fragrant — watch closely, as the slices can brown quickly.
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