By Rhiannon Hardwick
SMASHED BROCCOLI & GARLIC WITH BALSAMIC ONION CREAM!
Continuing on my smashed veggie series & this one just hit different—reminded me of cream of broccoli & French onion dip that I used to devour in college! I saw a few people do smashed broccoli on Tik Tok, so this was my take—I promise it is 👌👌!
Updated at: Sun, 21 Jan 2024 04:02:51 GMT
Nutrition balance score
Unbalanced
Glycemic Index
29
Low
Nutrition per serving
Calories795.2 kcal (40%)
Total Fat70.5 g (101%)
Carbs35.1 g (13%)
Sugars9.5 g (11%)
Protein15.2 g (30%)
Sodium1962.7 mg (98%)
Fiber8.7 g (31%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
For the broccoli
2 headsbroccoli
cut into florets and stems removed
10 clovesgarlic
2 Tbspbutter
1 Tbspolive oil
½ tspsalt
½ tspdried oregano
½ tsppaprika
For the onion spread
6 Tbspsour cream
or full fat Greek yogurt, dairy-free if needed
2 Tbspcream cheese
dairy-free if needed
½ tspbalsamic vinegar
½ tspmustard
1 Tbsponion granules
1 Tbspscallions
chopped
¼ tspsalt
¼ tspsugar
Toppings
Instructions
Step 1
1️⃣Preheat the oven to 425. Line a sheet pan with parchment paper and set aside. 2️⃣Bring a large pot of salted water to a boil, add the broccoli and garlic and blanch for 4-5 minutes, until tender but not too soft. Drain, discard the water and pat the broccoli dry. 3️⃣Add the butter to the sheet pan, place in the oven for 1-2 minutes until the butter melts. Remove the sheet pan from the oven, add the broccoli then the oil, salt, oregano and paprika. Toss to coat. 4️⃣Take a flat-bottomed cup or bowl, then gently “smash” the broccoli and garlic individually until all of it is smashed. Place the broccoli in the oven for 20-25 minutes, flipping halfway, until the outside is charred. 5️⃣While the broccoli is roasting, make the onion spread. Add the sour cream or yogurt, cream cheese, balsamic, mustard, onion granules, scallions, paprika, salt and sugar. Whisk until smooth. 6️⃣Add the spread to a plate, spread out, top with the broccoli then the sunflower seeds, parsley, red pepper flakes and lemon zest.
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