Crispy Smashed Broccoli with White Bean Aioli
Directions
- 1Boil broccoli florets in water for 7-10 minutes until bright green and tender.
- 2Drain and let them cool, then pat them dry with a paper towel.
- 3Cut broccoli into bite-sized florets.
- 4Preheat oven to 180°C and line a baking tray with parchment paper.
- 5In a bowl, combine avocado oil, smoked paprika, garlic powder, and oregano.
- 6Arrange broccoli on the baking tray and gently smash each floret using the bottom of a glass.
- 7Brush the tops with the oil mixture and sprinkle with Parmesan cheese.
- 8Bake for 15 minutes until crispy and brown.
- 9Meanwhile, make the aioli: Blend cannellini beans, lemon juice, garlic clove, mustard, avocado oil, salt, and pepper until smooth and creamy. Add water if needed.
- 10Serve warm smashed broccoli with white bean aioli.
Ingredients
- 1 broccoli head
- 3 tablespoons avocado oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 0 salt
- 0 pepper
- 0 grated Parmesan cheese
- 1 cup cannellini beans
- 0.5 lemon juice
- 1 garlic clove
- 1 teaspoon mustard
- 1 tablespoon avocado oil
Equipment
potblenderknifebaking trayparchment paperglass or potato mashersmall bowlsilicone brush
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