smashed broccoli with a lemon bean dip

Smashed and lemoned ::::

Surprisingly liked by the children who usually eat unending bags of potato chips and sweets.

While you don’t have to parboil and smash the broccoli florets before roasting them for this recipe, the process really does make the broccoli a little more fun to eat. The dip can’t be beat. The lemon and creamy beans are a perfect match for the bittersweet, roasted broccoli.


smashed broccoli with a lemon bean dip
Prep time: 
Cook time: 
Total time: 
  • a bunch of broccoli, uncut
  • olive oil for brushing
  • 2 cups cannellini beans, cooked (or approx one 15 ounce can, drained)
  • juice from one lemon
  • 2 cloves of garlic, pressed
  • 1 tablespoon smooth mustard
  • 2 tablespoons olive oil
  • 1 teaspoon chili oil
  • salt and pepper
  • 1 heaping teaspoon fresh rosemary, finely chopped (optional)
  1. Parboil the broccoli head(s) to bring out their brilliant green color. Drain, pat dry, and set aside to cool.
  2. Once cool, cut the heads into finger-food manageable florets.
  3. Preheat the oven to 400 deg F.
  4. Using the flat bottom of a wide glass or bowl, press each of the florets flat. I like doing this on a plate with paper towels to help soak up the juice and prevent slippage.
  5. Brush each flattened piece with oil (or can drizzle with oil and toss with your hands to distribute it).
  6. Lay the smashed pieces in one layer on a baking sheet. Sprinkle with salt and pepper.
  7. Roast for 15-20 minutes, shaking the pan occasionally, to crisp up the frilly bits. You may need to flip the florets halfway during rasting.
  8. While roasting, mix up the dip: Puree beans, lemon juice, garlic, mustard, olive oil, chili oil, salt, pepper, and rosemary (if using). Taste and adjust the salt and pepper if needed.
  9. It's best to serve the broccoli with the dip when broccoli is just out of the oven or warm.




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