Crispy Smashed Broccoli with White Bean Aioli
Ingredients
- 1 broccoli head, approximately 450g
- 3 tablespoons of avocado oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- Salt and pepper, to taste
- Grated Parmesan cheese (I used vegetarian Parmesan)
Aioli
- 1 cup cooked or canned cannellini beans
- Juice of half a lemon
- 1 garlic clove
- 1 teaspoon mustard
- 1 tablespoon avocado oil
- Salt and pepper, to taste
Preparation
Bring a large pot of water to a boil.
Add the broccoli to the boiling water and cook for about 7-10 minutes until bright green and tender but still slightly crisp.
Drain the broccoli and let it cool.
Once cooled, pat dry with a paper towel and cut into bite-sized florets. You can also use the stems.
Preheat the oven to 180°C and line a baking tray with parchment paper.
In a bowl, combine the avocado oil, smoked paprika, garlic powder, and oregano.
Arrange the broccoli on the baking tray and gently smash each piece with a potato masher or the bottom of a glass.
Brush the tops with the oil mixture and sprinkle with grated Parmesan cheese.
Bake in the oven for 15 minutes or until crispy and brown.
To make the aioli, place all aioli ingredients in a blender and pulse until creamy and smooth. Add water if too thick.
Serve the smashed broccoli warm with the aioli as a side dish or a snack.
