Rice Free Lemon & Olive Oil Broccoli Mash
Broccoli gets a serious glow-up here, transformed from a simple steamed side into a vibrant, creamy mash that earns a spot at the center of the plate. The trick is steaming the florets and peeled stems until completely tender, then folding in garlic-infused olive oil, bright lemon zest, and a pinch of turmeric for color and warmth. That combination of good fat and acid is what makes the mash taste rich and satisfying without any dairy or starchy fillers. Whether you go chunky or smooth with the potato masher is entirely up to you — both versions are genuinely delicious. A final drizzle of extra-virgin olive oil and a scatter of fresh parsley make it look as good as it tastes. It works beautifully as a side dish alongside roasted proteins or grain-free mains, and it comes together with nothing but whole, clean ingredients you can feel good about.
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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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