Lactose Free Lemon & Olive Oil Broccoli Mash
Broccoli mash might sound humble, but this version is bright, garlicky, and genuinely craveable. Steaming the florets and stems until completely tender gives you a base that mashes beautifully, while garlic slowly cooked in extra-virgin olive oil adds a rich, savory depth that makes the whole dish feel indulgent without a drop of butter or cream. A hit of lemon zest and fresh lemon juice keeps everything lively, and a pinch of turmeric adds a warm golden hue that makes it look as good as it tastes. Because every ingredient here is naturally free of dairy, there's no need to swap anything out or second-guess a label — it just works. You can keep it rustic and chunky or push it toward a smoother purée depending on your mood, and a final drizzle of olive oil over the top makes it feel genuinely restaurant-worthy. Serve it alongside roasted chicken, grilled fish, or honestly just eat it with a spoon straight from the bowl.
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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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