Dairy Free Lemon & Olive Oil Broccoli Mash
Creamy, vibrant, and packed with bright flavor, this broccoli mash is the kind of side dish that quietly steals the show at the dinner table. Garlic-infused olive oil does the heavy lifting here, replacing any need for butter or cream while delivering a richness that feels genuinely indulgent. A hit of lemon zest and fresh lemon juice keeps everything lively, and a pinch of turmeric adds a warm, golden hue that makes the whole bowl look stunning. You can mash it as rough or as smooth as you like — chunky and rustic or silky and spoonable, it works either way. The ingredient list is short and entirely plant-based, so there's no label-reading stress or dairy cross-contact to worry about. Fresh parsley scattered on top and an extra drizzle of olive oil right before serving take it from weeknight simple to genuinely impressive.
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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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