Capsaicin Free Lemon & Olive Oil Broccoli Mash
Bright, garlicky, and finished with a generous drizzle of good olive oil, this broccoli mash is the kind of side dish that quietly steals the show. The combination of lemon zest, fresh lemon juice, and garlic-infused oil gives it a vibrant, savory depth that feels far more sophisticated than the ingredient list suggests. A pinch of turmeric adds a warm, golden hue without any heat, making this a genuinely comfortable choice for anyone who needs to avoid capsaicin entirely — no chili, no pepper flakes, no hidden spice. So many mash and purée recipes sneak in red pepper or hot sauce for "a little kick," but this one builds all its flavor through aromatics and citrus instead. You can take it chunky or smooth depending on your mood, and either way it holds up beautifully as a base for roasted proteins or simply alongside a weeknight dinner. The optional fresh parsley on top adds a pop of color that makes it look like something you'd order at a restaurant.
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Learn more →Ingredients
4 servings
- 2 lbs broccoli (about 2 medium heads), cut into florets, stems peeled and roughly chopped
- 3 tbsp extra-virgin olive oil, plus more for drizzling
- 3 cloves garlic, minced
- 1 tsp lemon zest (from about 1 lemon)
- 2 tbsp fresh lemon juice
- ½ tsp fine sea salt, plus more to taste
- ¼ tsp ground turmeric
- 2 tbsp fresh parsley, finely chopped (optional)
Instructions
- 1
Fill a large pot with 1 inch of water and bring to a boil over high heat. Add the broccoli florets and chopped stems, cover, and steam until completely tender and a fork slides through the thickest stem piece with no resistance, 10–12 minutes. Drain thoroughly in a colander and let sit for 1 minute to allow excess steam to escape.
- 2
While the broccoli steams, warm the olive oil in a small skillet over medium-low heat. Add the minced garlic and cook, stirring frequently, until softened and fragrant but not browned, about 2 minutes. Remove from heat immediately.
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